When I develop recipes, I keep a notes section for changes I want to make, things about the recipe I like, and things that I want to mention to you on the blog. When I pulled up the recipe for these Chocolate Peanut Butter Macaroons, this is what I found in the notes section:
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Do not ever leave yourself alone with these macaroons. You will eat the whole batch. Danger zone. DANGER ZONE!
Even I, am sometimes shocked by how eloquently I can spin words.
What this post may be lacking in the descriptive department, rest assured, these macaroons make up for it all. Let me convince you:
- Peanut butter + chocolate. Need I say more.
In case I do, I have prepared a few words: The rich peanut butter flavor of the macaroon cookies, which is like HOLY MOLEY peanut butter heaven, gets dipped in velvety melted chocolate. It has this peanut butter cup thing going on in the best way possible. The chocolate flavor compliments the peanut butter and both flavors are strong, but neither overpowers the other. Flavor on flavor. Feed me now plz.
- A golden brown and lightly crispy exterior with soft pillowy coconuty centers. Swoon.
You could theoretically make this a raw dessert by just forming these macaroons and calling it good. But why, oh why, would you do that when you can bake them until the edges get that sugary caramelization that adds both extra flavor and texture and the centers get warm and all melty in your mouth. Why?
- Secretly HEALTHY!
That’s right. No oil, dairy, gluten, soy, or eggs were used in the making of these macaroons. So eat them anytime you’d like. As an after dinner treat, a pre or post workout snack, second breakfast or if you’re me, eat them at all of the above. Basically all day every day.
- Easy to make. We are talking 6 ingredients, and one bowl easy.
Anyone can do this and everyone should do this. Throw it all in a bowl and stir. Bake. Melt luscious chocolate, trying not to eat it all, before dunking the macaroons in the tub for a stellar finish.
Now, let me share with you a life changing tip. I cannot wait, like cannot wait, for the chocolate to harden before eating these macaroons. It is an evil form of torture waiting for chocolate to set before you can enjoy dessert. When I want to eat these macaroons sooner, which is like always, I pop the chocolate dunked cookies into the freezer for a quick few minutes to set the chocolate.
Solving the worlds problems one chocolate dunked recipe at a time.
- 8 oz . unsweetened descanted coconut
- 1/2 cup peanut butter powder
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/4 cup honey or gluten-free brown rice syrup
- 5 oz . dark chocolate , chopped
Preheat the oven to 350 degrees and line a cookie tray with a silpat (also called a silicone mat).
Add all the ingredients, except for the chocolate, into a bowl and stir to combine.
Form the dough into macaroon shaped cookies and line up on a baking tray. These cookies don't spread, so as long as they are not touching, they can sit pretty close to one another.
Bake for 10-12 minutes or until the edges are golden brown. Set aside and allow to cool.
In a double boiler, melt the chocolate. Dip the bottom of the macaroons in chocolate and set them on wax or parchment paper to dry. Drizzle the tops with chocolate as well. Once the chocolate hardens, serve.
- If your coconut is flaked rather than descanted (i.e. big pieces, verses small course sand-size pieces), give it a blitz in the food processor before mixing.
- For perfectly domed macaroons, grab a rounded tablespoon measure. Pack the dough in tight to fill the measuring spoon, but make sure the top is level. Gently press on one side of the pressed in dough to pop it out of the spoon. Lay them on the baking sheet flat side down.
- To keep this recipe vegan, use brown rice syrup rather than honey.