If you put peanut butter in anything chances are it will taste delicious. And that includes coconut macaroons.
Anything can be made vegan and that includes those cute little coconut macaroons you see in the bakery. Usually made with sweetened condensed milk, but thanks to canned coconut milk I got you covered!
A chewy and crumbly coconut mound with creamy peanut butter and a drizzle of dark chocolate. I think I’ll take a few.
Believe it or not, this recipe is secretly healthy. 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.
This recipe is…
- Crumbly…but the good kind of crumble
- 100% vegan
A chewy and crumbly peanut butter coconut macaroon with a dark chocolate drizzle.
- 2 cups unsweetened finely shredded coconut
- 2 tsp cornstarch
- 2 tbsp canned coconut milk
- 2 tbsp melted coconut oil
- 1 tbsp maple syrup
- 1 tbsp creamy peanut butter
- 1/2 tsp vanilla extract
- 1/4 cup dark chocolate chips
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat.
In a large bowl, combine the coconut and cornstarch. In a smaller mixing bowl, whisk together the milk, oil, maple syrup, peanut butter, 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 20 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. Place cookies in the freezer for 5 min. to allow chocolate to firm up. Then dig in!
For a much firmer cookie refrigerate for 10 min.
Best kept in the fridge in an airtight container for up to 4 days.