A chewy and crumbly peanut butter coconut macaroon with a dark chocolate drizzle.
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.