Chewy and crispy Peanut Butter Coconut Macaroons with a dark chocolate drizzle.
These Peanut Butter Coconut Macaroons contain a rich chewy interior and crisp golden exterior. They are gluten and dairy-free and oh so delicious!
Believe it or not, this recipe is 100% vegan and lower in sugar than your average macaroon. Only sweetened with maple syrup (and I guess chocolate, but let’s not count that…) and bound with coconut oil.
This recipe would also be super tasty with tahini in replace of peanut butter or any other nut butter of choice.
How to make Peanut Butter Coconut Macaroons:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the coconut and cornstarch. In a smaller mixing bowl, whisk together the coconut milk, oil, peanut butter, maple syrup, and vanilla until creamy.
- Fold in the wet mixture into the dry. Taking a small cookie scoop, compactly scoop the dough and place on the baking sheet. Bake for 12-13 min. or until golden brown. Cool for 15 min.
- While cookies are cooling, melt the chocolate. You may do it in a microwave or a double boiler. When cookies have cooled, drizzle over chocolate. Let chocolate sit for 10 minutes then enjoy!
Why you’ll love these Peanut Butter Coconut Macaroons:
- Simple and easy to make
- Lower in sugar than your traditional coconut macaroon
- 100% vegan
- Oh so delicious!
If you’re looking for more delicious coconut dessert recipes, you’ll also love these Toasted Coconut Cookies, these Chocolate Coconut Almond Truffles, and these Samoa-Inspired Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Chewy and crispy Peanut Butter Coconut Macaroons with a dark chocolate drizzle.
- 2 cups (121g) unsweetened finely shredded coconut
- 2 tsp cornstarch
- 2 tbsp full-fat coconut milk
- 2 tbsp melted coconut oil
- 2 tbsp creamy peanut butter
- 1 tbsp maple syrup
- ½ tsp vanilla extract
- ¾ cup dark chocolate chips
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Preheat the oven to 350°F. Line a baking sheet with parchment paper.
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In a large bowl, combine the coconut and cornstarch. In a smaller mixing bowl, whisk together the coconut milk, oil, peanut butter, maple syrup, and vanilla until creamy.Â
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Fold in the wet mixture into the dry. Taking a small cookie scoop, compactly scoop the dough and place on the baking sheet. Bake for 12-13 min. or until golden brown. Cool for 15 min.Â
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While cookies are cooling, melt the chocolate. You may do it in a microwave or a double boiler. When cookies have cooled, drizzle over chocolate. Let chocolate sit for 10 minutes then enjoy!
For a much firmer cookie refrigerate for 10 min.Â
Best kept in the fridge in an airtight container for up to 4 days.Â
