I shared this recipe exclusively on my Instagram about 3 weeks ago, using all my favorite ingredients from BetterBody Foods.
I’m happy to have this recipe up on here, I think these are pure gold! I made a batch for my dad and he loved them, so that’s good enough for me.
Hoping you all love these as much as I do, they’re the perfect blend of cookie and macaroon in terms of texture, with the added bonus of tasting like the ever so popular – peanut butter cup. I’m hooked, this is my kryptonite you guys! 😀
PB Cup Coconut Cookie Macaroons
(Yields about 20-24)
Ingredients:
1 1/2 cups Coconut Flour
1 1/3 cup Almond Milk, tutorial here
1/2 cup PB Fit (powdered peanut butter)
1/3 cup Filtered Water
1/3 cup Coconut Palm Sugar
1 tbsp Vanilla Extract
1 tsp Apple Cider VinegarÂ
Pinch of Pink Salt
Dark Chocolate (melted), to top
Desiccated Coconut, to top (optional)
Directions:
Preheat your oven to 365 degrees F.
In a large bowl, combine dry ingredients and mix.
Add in your wet ingredients, pouring 1/3 cup almond milk at a time and mixing till fully incorporated.
Line a baking sheet with unbleached parchment paper or a Silpat (silicon) baking liner.
Using a 1 inch scoop, portion out the batter and pack it into the scoop, making sure it’s firm and completely even/smooth at the bottom. Repeat for each scoop.
Leave 1-2 inches of space in between each cookie as you lay them out.
Bake for 16-18 minutes. Making sure to check in on them every 5 minutes.
If the tops start to brown too quickly, drop the heat to 350 degrees F and continue baking. They should be golden brown on top, with a darker brown center.
Remove them from the oven and let rest for 10 minutes, till cool.
Melt your dark chocolate and drizzle a small spoonful onto each cookie.
Topping with extra coconut, if desired.
Serve warm with a glass of non-dairy milk and enjoy!
Let me know if you give these a try, I would love to see your recreations! Just snap a photo and tag me on Instagram or Twitter.
I made these today! So delicious! However my batter was very crumbly and wouldn’t stay together using the scooper so I improvised and added 2 eggs (I’m not vegan) so that helped it stick together. I made mine into mini cookies, because the scopper i had, I felt was too big. Thanks for the recipe! 🙂
Yay, I’m so happy you enjoyed them! Yes, this batter is super crumbly to work with. I should probably remake them and include a flax egg to help bind them better. Thanks for letting me know your alterations 🙂
These look delicious! And I bought coconut flour just recently! I will add PB to mine and try these out.
YAY! I hope you make them soon. Be sure to let me know what you think of them when you do! 😀 <3
oh these sound totally amazing xx
Thank you so much Rebecca! 😀
Can I use regular peanut butter if I don’t have the powdered one?
Tasha, absolutely. Just make sure to adjust the liquids, you won’t need as much as I used since the dry ingredients will be significantly less. Just add 1/3 cup at a time. It’s suppose to be quite a firm batter.