Thursday, April 21, 2011

Peanut Butter. Macaroons. Oh My.

Macaroons have a special place in my heart.

And not those wafer-like macaroons. They're weird. I can't wrap my head around them when I know how yummy "real" macaroons are. 

Real macaroons are soft and densely coconutty. If you've been hanging out on my little blog for a while you might remember that last year I shared with y'all a recipe for Chocolate Chip Candied Pecan Macaroons that was later featured on Tasty Kitchen.

This year I decided to once again employ the use of mini chocolate chips. Who doesn't need an excuse to add a little chocolate to their lives? And mini chocolate chips are dang cute. 

But this time around I changed up the recipe a bit by adding a few new key ingredients - peanut butter and crushed frosted flakes - making these taste similar to a Reese's peanut butter cup.

Disclaimer: it's incredibly hard to resist eating the dough while you're rolling them into cookies. But that's totally cool because these are egg free so technically you don't even really need to bake them. So they're perfect for whipping up a batch of cookies with your kiddos. Little hands are especially good at rolling them into balls...and for eating cookie dough.



Peanut Butter Chocolate Chip Macaroons
Yields about 4 dozen

14 oz. sweetened flaked coconut
1/2 c. flour
1 tsp. kosher salt
1 heaping cup of crushed frosted flakes

14 oz. sweetened condensed milk
2/3 c. creamy peanut butter

3/4 c. mini chocolate chips

In a large bowl combine coconut, flour, salt and crushed frosted flakes. I pulsed the frosted flakes in my food processor to crush them.

In a separate bowl, beat together condensed milk and peanut butter until well-combined. Pour into the dry ingredients and stir. At first it will seem like it may not come together but if you keep stirring you'll find that it does. Fold in the chocolate chips.

With damp hands, roll the dough into 1" balls. Place them on a baking sheet lined with a silicone baking mat or parchment paper. Bake at 350 for 8 minutes or until just lightly golden brown on the edges. Or if you're impatient, you can just roll the balls and refrigerate them to make no-bake cookies. Both ways are equally delightful.

1 comment:

  1. Yum, what a great twist on macaroons. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your macaroons up. http://sweet-as-sugar-cookies.blogspot.com/2011/04/sweets-for-saturday-14_22.html

    ReplyDelete

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