Peanut Butter Coconut-Oat Macaroons

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Adenike Eketunde
Adenike Eketundehttps://www.wikidoc.org/index.php/Adenike_Eketunde
I am a health enthusiast with a degree in medicine and public health. I have over 5 years of experience working in the clinical and non-clinical setting. I have experience in medical writing and review with published articles on PubMed. Favorite Quote “No thief, however skillful, can rob one of knowledge, and that is why knowledge is the best and safest treasure to acquire.” ― L. Frank Baum, The Lost Princess of Oz
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If I delivered presents to children around the world in one night, these are one of the cookies I’d like to refuel with. Crispy outside, soft inside, and a delectable hybrid of coconut macaroons & classic peanut butter cookies, they are healthy enough to eat for breakfast but tasty enough to satisfy your sweet tooth.

Peanut Butter Coconut-Oat Macaroons

What they lack in appearance, they more than make up for in flavor & texture. Trust me here. I know they won’t win any beauty contests, but I assure you that once you sink your teeth into one, it’ll be tough to stop.

Peanut Butter Coconut-Oat Macaroons

Served alongside an ice cold glass of milk, these cookies would make a fabulous addition to any cookie plate for Santa!

Peanut Butter Coconut-Oat Macaroons

Peanut Butter Coconut-Oat Macaroons

Peanut Butter Coconut-Oat Macaroons

by Lauren Zembron

Prep Time: 15 minutes

Cook Time: 25 minutes

Keywords: bake dessert coconut oatmeal peanut butter cookies

Ingredients (24 cookies)

  • 1 1/3 cups full fat shredded unsweetened coconut (4 oz) OR 1/2 cup of coconut butter
  • 1/2 cup smooth natural peanut butter (salted, unsweetened)
  • 1 cup reduced-fat shredded unsweetened coconut
  • 1 cup rolled oats (I typically use old-fashioned in my macaroons, but I used quick for this recipe, and they came out great)
  • 3/4 cup pure maple syrup, preferably Grade B
  • 1 Tbsp pure vanilla extract
  • 1/2 tsp Kosher salt

Instructions

Preheat oven to 300°F. Line a baking sheet with a silicone baking mat or parchment paper.

In a food processor, process 1 1/3 cups full fat shredded coconut for about 5-8 minutes, until a thick, smooth coconut butter forms, scraping down the sides as needed (this will yield about 1/2 cup of coconut butter).

Combine the coconut butter and all of the remaining ingredients in a bowl. Stir until well-combined.

Using a mini ice cream scoop or a small spoon, scoop the dough onto the prepared baking sheet (no need to leave much room in between as they do not spread out). Bake for about 25 minutes, or until the bottoms of the macaroons are lightly browned. The macaroons will be very soft at this point.

Allow the macaroons to sit at room temperature on the baking sheet for about 30 minutes, or until they firm up and cool down.

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