Archives for January 2015

Peanut Butter Macaroons

I’m pretty much already breaking my New Year resolutions.

Well, only the one about cutting back on sweets.

It’s just sooooooo tough!

I mean, peanut butter is just a vehicle for sweet things.

Am I right?

Sooooo…this time we are going to smash-bang it with some coconut.


Y’all…I put crunchy peanut butter up in these because


I do what I want.


You can do what you want too and use creamy peanut butter if you want instead!


Oh, and if you are an extreme paleo fanatic…


you could replace the peanut butter w/ almond butter, cashew butter, or a seed butter.


Because I can’t possibly live without peanut butter…you know my reasons.


These babies have a chewy center


with crispy edges.


Plus, just look at that peanut butter glaze on top.


We’re golden. 🙂

5.0 from 1 reviews
Peanut Butter Macaroons
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 7-8
A coconut macaroon with a peanut butter twist, with crispy edges, a chewy center,! Top with a sweet peanut butter glaze for that extra peanut butter flavor. Gluten-free, paleo option, vegan.
  • For the cookies
  • ¾ c. unsweetened shredded coconut
  • 2 T. coconut butter, melted
  • 2 T. crunchy peanut butter
  • 2 T. pure maple syrup
  • ½ T. pure vanilla extract
  • For the peanut butter glaze:
  • 2 T. peanut butter
  • 2 T. pure maple syrup
  • 2 T. unsweetened vanilla coconut milk
  1. For the cookies, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine all of the cookie ingredients until smooth.
  3. Use a large cookie scoop and scoop the cookie dough onto the prepared baking sheet. Use the palm of your hand to press down gently onto the top of each cookie, flattening them slightly.
  4. Bake for 10-12 minutes, or until the bottoms are lightly golden.
  5. Let cool completely.
  6. In a small mixing bowl, combine all of the glaze ingredients until smooth.
  7. Drizzle each cookie with the glaze.
  8. Devour.