Description
Soft, chewy peanut butter macaroons made with sweet coconut and rich peanut butter naturally gluten-free, easy to make, and packed with nutty flavor.
Ingredients
2 cups sweetened shredded coconut
1/2 cup creamy peanut butter
1/3 cup granulated sugar
1 large egg white
1/2 tsp vanilla extract
1/4 tsp salt
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine shredded coconut, peanut butter, sugar, egg white, vanilla extract, and salt.
3. Stir until fully mixed and a sticky dough forms.
4. Scoop tablespoon-sized portions and place on the prepared baking sheet.
5. Gently press tops to slightly flatten.
6. Bake for 12–15 minutes until lightly golden on the edges.
7. Remove from oven and let cool on the baking sheet for 5 minutes.
8. Transfer to a wire rack to cool completely.
Notes
For extra flavor, drizzle cooled macaroons with melted chocolate.
Use natural peanut butter for a less sweet version.
Macaroons keep well in an airtight container for up to 5 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 145
- Sugar: 9g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: peanut butter macaroons, coconut macaroons, gluten free cookies, easy dessert