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Peanut Butter Coconut Macaroons

Chewy and crispy Peanut Butter Coconut Macaroons with a dark chocolate drizzle.

Course Dessert
Keyword peanut butter coconut macaroons
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 cookies
Author Taavi Moore

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

  2. 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. 

  3. 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. 

  4. 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!

Recipe Notes

For a much firmer cookie refrigerate for 10 min. 

Best kept in the fridge in an airtight container for up to 4 days.