Peanut Butter Macaroons
Homemade macaroons are remarkably simple to make, and taste far better than any macaroon you can find at the grocery store. In this version, I stirred peanut butter into a traditional coconut base.
Recipe by Leah Koenig
- Yield:20 cookies
- Prep Time:15 minutes
- Cook Time:25 Minutes
- Total Time:75 minutes
3 large egg whites
1⁄4 teaspoon kosher salt
2⁄3 cup (130 g) granulated sugar
1 teaspoon vanilla extract
2 1⁄4 cups (220 g) shredded unsweetened coconut
1/4 cup creamy peanut butter
In a medium saucepan, stir together the egg whites, salt, sugar, and vanilla until combined. Set the pan over low heat, stir in the coconut and cook, stirring frequently, until the mixture thickens slightly and turns sticky, 3 to 5 minutes. Transfer the mixture to a large bowl and stir in the peanut butter until fully combined. Let mixture stand, uncovered, for 10 minutes.
Meanwhile, preheat the oven to 325 ̊F (160 ̊C) and line two large baking sheets with parchment paper.
Use a small cookie scoop to scoop mounds of the batter onto the prepared baking sheets. Bake, rotating the baking sheets top-to-bottom and back-to-front halfway through, until the macaroons are golden around the edges, 18 to 20 minutes. Transfer macaroons to a wire rack and let cool completely. (The cookies will continue to firm up as they cool.)