A little peanut butter in your favorite coconut cookie is a very good thing! These easy macaroons get even more delicious with a chocolate dip.
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A coconut macaroon meets a big ol' scoop of peanut butter. To coin a favorite slogan, they're two great tastes that taste great together.
Peanut butter and coconut together make me think of old-fashioned candies. Like Chick O Sticks or a Zagnut candy bar. Never tried a Zagnut? It's like a Butterfinger filling with a coconutty coating. So good.
And wouldn't it be even better with some chocolate?
Lucky for you that my peanut butter-coconut-chocolate reminiscing brought about a batch these macaroons!
Why you'll love these treats
For one thing you'll love them for the taste. The coconut macaroons you probably know and love get so much more delicious with the flavor of peanut butter and a chocolatey bottom.
The macaroon recipe is easy, too: seven ingredients to mix together and bake. And once they're cool you can dunk them in the chocolate.
They're a unique dessert and a great choice for a get-together or cookie exchange.
(If you love peanut butter you should check out this spicy peanut butter fudge, too!)
🔪 How to make this recipe
Step 1: Whisk the egg whites
Whisk egg whites until they are thick and reach the soft peak stage.
Step 2: Mix in the other ingredients
Combine the remaining macaroon ingredients including the coconut and the peanut butter, and then fold in the egg whites. Place scoops of this batter onto a parchment-lined sheet.
Step 3: Bake the macaroons
Bake the macaroons until they're golden brown. Remove them to a rack and allow them to cool completely.
Step 4: Dip 'em in chocolate
Melt the chocolate and vegetable shortening in the top of a double boiler. Dip the bottoms of the cooled macaroons in chocolate and set them on wax or parchment paper to set.
The peanut butter flavor in these macaroons is subtle at first, but builds with each subsequent bite, staying in a nice balance with the sweet coconut filling and chocolate. And it is such a decadent little treat!
Notes:
- The egg whites in this recipe, once whipped up and folded through the batter give the macaroons added structure and lift.
- For the bottoms the easiest way to melt the chocolate is in the top of a double-boiler, or in short bursts in the microwave with a stir between every burst. A little vegetable shortening is added to the chocolate to help it set up quickly.
- Another option is to temper the chocolate while melting it. This method requires you to monitor the temperature with a digital thermometer. Tempered chocolate sets up quickly, has a beautiful sheen, and has a nice snap when you bite into it. Want to try it? My directions for tempering are in the recipe below. This tutorial for a microwave method from America's Test Kitchen is also very good.
FAQs:
What equipment will I need for this recipe? A stand or hand mixer, a baking sheet, parchment paper, wax paper (or more parchment), a rubber spatula, cooling rack, and a cookie scoop. For melting the chocolate, a double boiler or heat-proof bowl to set over a pan and a spoon.
How do I temper chocolate by hand? My method is in the recipe below. This microwave method from America's Test Kitchen is also a great tutorial.
Do I really have to temper the chocolate? No. To make the process faster just melt the chocolate and a little vegetable shortening in a double boiler or heat-proof bowl set over a pan of simmering water.
The recipe is below, and here are a few more sweeeeets to tempt you!
💬 Have you tried these peanut buttery macaroons? Scroll down to give this recipe a star rating and to leave a comment about it!
Peanut Butter Coconut Macaroons with Chocolate Bottoms
Equipment
- A stand or hand mixer
- Baking sheet
- Parchment paper
- Wax paper (or more parchment)
- Rubber spatula
- Cooling rack
- Cookie scoop
- For melting the chocolate, a double boiler - or a heat-proof bowl to set over a pan
Ingredients
- 3 egg whites
- 6 cups shredded sweetened coconut
- 14 ounces sweetened condensed milk
- ¼ cup smooth peanut butter (about 2½ ounces)
- 2 tablespoons all-purpose flour, unbleached
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 8 ounces semi-sweet chocolate chunks or chips
- 2 teaspoons vegetable shortening
Instructions
Make the macaroons:
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Pour the egg whites into the bowl of a stand mixer fit with a whisk attachment (or a clean medium-sized bowl if using a hand mixer.) Beat the egg whites for 4-5 minutes on medium-high speed until they reach the soft peak stage.
- If using a stand mixer, transfer the egg whites to another bowl so you can keep using the stand mixer bowl. Hold the egg whites aside.
- Mix together on medium speed the coconut, sweetened condensed milk, peanut butter, flour, vanilla and salt. Fold the egg whites into the coconut mixture using a rubber spatula - do this gently until the egg whites are incorporated.
- Use a 2 tablespoon-sized cookie scoop to scoop the mixture onto the prepared baking sheet, spacing them evenly.
- Bake the macaroons for about 19 minutes, until they are very lightly browned along the bottom edge and in a few spots on the tops. Transfer the macaroons to a cooling rack. Cool the macaroons completely.
Melt the chocolate:
- Bring water to a simmer in the bottom pan of a double boiler. Place the chocolate chunks or chips plus the vegetable shortening in the top pan and place it over the simmering water.
- (If you don't have a double boiler, use a medium saucepan for the water and a heatproof bowl to sit on top of the pan.)
- Stir the chocolate mixture until everything has melted and the chocolate is smooth.
Dip the macaroons:
- Line a baking sheet or work area with wax paper.
- Dip the cooled macaroons one at a time in the chocolate, just enough to coat the bottoms and edges. Set the dipped macaroons on the wax paper-lined baking sheet.
- Let the macaroons cool and set for about two hours.
- The macaroons can be stored in an airtight container at room temperature for up to 5 days.
- Makes about 29 macaroons.
OPTION: Temper the chocolate
- Divide the chocolate chunks or chips into two groups.
- Bring water just to a simmer in the bottom pan of the double boiler. Place half of the chocolate into the top pan of the double boiler (or into a bowl set over the lower pan.) Have a digital thermometer ready and stir the chocolate constantly as it melts.
- When the temperature reaches 115 degrees remove the pan or bowl from the heat.
- Now you want to bring the temperature down to about 95 degrees: stir the chocolate checking the temperature periodically: it took my melted chocolate about 7 minutes to cool to 95 degrees.
- Place the pan or bowl with the chocolate back over the pan of simmering water, and add in the rest of the chopped chocolate. Stir it constantly to melt everything, and you'll have a pan of very smooth, thick chocolate.
Notes
- The egg whites in this recipe, once whipped up and folded through the batter give the macaroons added structure and lift.
- For the bottoms the easiest way to melt the chocolate is in the top of a double-boiler, or in short bursts in the microwave with a stir between every burst. A little vegetable shortening is added to the chocolate to help it set up quickly.
- Another option is to temper the chocolate while melting it. This method requires you to monitor the temperature with a digital thermometer. Tempered chocolate sets up quickly, has a beautiful sheen, and has a nice snap when you bite into it. Want to try it? My directions for tempering are listed as an OPTION in the recipe. This tutorial for a microwave method from America's Test Kitchen is also very good.
Nutrition
This post was originally published in February 2019.
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