Chocolate Coconut Peanut Butter Macaroons

As soon as Thanksgiving is over, there is a switch that turns on in my brain.  I like to call it my "okay it's cold now, Christmas is coming, let's bake everything humanly possible and drizzle it in chocolate, caramel, glaze and frosting" switch.  Phew I'm out of breath...

This crazy baking instinct lingers all year long but usually during the warmer months I can suppress it. However, post Turkey Day I totally embrace it.  Bring it on cookies, bread, cakes, cupcakes, donuts, muffins...endless, just endless opportunities.

These little coconut macaroons made with our totally delicious and addictive Chocolate Coconut Peanut Butter mark the first treats of the baking season.  Yeehaw!  I think of them as a "Happy December 1st" kind of a thang.  Because a month that starts with these is going to be a pretty good month-no questions asked.

Happy December 1st/holiday season/baking season to you all!  I hope you make (and share) lots of yummy food this month.

Chocolate Coconut Peanut Butter Macaroons 
Inspired by PBfingers.com

1 1/3 cups flaked coconut
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 egg whites
1/2 teaspoon vanilla extract
1/2 cup Chocolate Coconut Peanut Butter (microwave for 30 seconds to soften)
1/2 cup melted dark chocolate

Preheat oven to 325 degrees F.

In a small bowl, combine the coconut, sugar, flour and salt.  Stir in egg whites, vanilla and peanut butter.

Drop rounded tablespoon size balls onto a greased baking sheet.  Bake at 325 degrees F for 17-20 minutes.

While cookies are baking, melt chocolate in a double boiler or in a microwave safe bowl.  If microwaving, start with 15 seconds and then stir.  Continue to microwave in 15 second intervals, stirring after every 15 seconds until chocolate is melted.

Once cookies are baked and cooled, drizzle the melted chocolate over the cookies.  You could also dip them in the chocolate.

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