Friday, October 10, 2014

Peanut Butter Coconut Macaroons

I had printed this recipe early this summer and just now got around to making these.  I don't know why I waited!  They were easy to put together and taste great!
Peanut Butter Coconut Macaroons

2/3 cup all-purpose flour
5 1/2 cups sweetened flaked coconut
1/4 teaspoon salt
1 1/4 cups creamy peanut butter
1 (14-oz) can sweetened condensed milk
2 teaspoons vanilla (or 1 tsp vanilla and 1 tsp almond)
1/2 cup semisweet chocolate chips
1/2  teaspoon shortening(oil)

Preheat oven  to 350degrees and line cookie sheets with parchment paper. This is a must!

In a large bowl, stir together the flour, coconut and salt. In a separate bowl, combine the peanut butter, sweetened condensed milk and vanilla. Pour mixture over coconut and use your hands to combine.

Use a cookie scooper to scoop balls onto the prepared cookie sheets. Cookies should be about golf ball size.

Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

For the drizzle: In a small microwave safe bowl add the chocolate chips and shortening. Microwave in 30 second increments until melted, stirring in between. Using a fork, drizzle the macaroons with the chocolate. Let chocolate set or speed it up by placing in the fridge for a couple of minutes.

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