Hi. I'm Becky, and I love to eat. 

Peanut Butter Coconut Macaroons

Peanut Butter Coconut Macaroons

Major macaroon craving at our house this week.... Macaroons are a very simple sweet treat, often made with only 2 ingredients. These nuggets are dressed up with creamy peanut butter, and topped with an unsweetened chocolate cocoa glaze. Experiment with this recipe; add in some crushed peanuts, or mini chocolate chips if you want to dress it up a bit more. These macaroons are the perfect after-dinner treat, to be served with a strong espresso! 

Peanut Butter Coconut Macaroons

  • 2/3 cup all-purpose flour
  • 5 cups sweetened flaked coconut
  • 1/4 teaspoon salt
  • 1 1/4 cups creamy peanut butter
  • 1 (300 ML) can sweetened condensed milk
  • 1 tbsp vanilla extract 
  • 1/2 tsp almond extract 

Topping

  • 3 tbsp melted coconut oil
  • 2 tbsp cocoa powder for mixing 
  • 1 cup cocoa powder for dipping

Pre-heat oven to 350*. Mix all macaroon ingredients in a large bowl with a fork until fully combined. Line 2 large baking sheets with parchment paper; roll macaroons by hand into golf ball sized cookies, spacing evenly on cookie sheet.

Bake for 14 minutes until edges begin to turn golden brown. Remove from heat and cool on wire rack. Once fully cooled, stir 2 tbsp cocoa into 3 tbsp melted coconut oil. Drizzle over macaroons evenly. Place 1 cup cocoa powder into small bowl, once coconut oil is slightly set, dip the top of the macaroon into the cocoa. Allow to fully cool on rack. Store in air tight container in the fridge for up to 5 days. 

Raw Vegan Raspberry Cheesecake Tart

Raw Vegan Raspberry Cheesecake Tart

No-Bake Apple Pie Protein Bites

No-Bake Apple Pie Protein Bites

0