Peanut Butter Macaroons
These homemade peanut butter macaroons are soft, chewy, and ultra peanut buttery!
Servings: 7 - 11 macaroons
Ingredients
- 1 cup unsweetened shredded coconut (for coconut-free, try these Peanut Butter No Bake Cookies)
- 2 tbsp flour OR almond meal
- 1/8 tsp salt
- 3 1/2 tbsp pure maple syrup or keto syrup (or another keto option is listed above)
- 1/4 tsp pure vanilla extract
- 1 1/2 tbsp peanut butter or allergy friendly sub
- 1/2 cup milk of choice
- optional chocolate chips or broken-up bars
Instructions
- Preheat the oven to 350 F. Stir all ingredient together. Either microwave or heat on the stovetop until thick enough to scoop balls onto a cookie tray. (I use a melon baller, or a spoon also works.) Bake on the oven's center rack for 15 minutes. Let cool completely before removing from the tray. If desired, dip in melted chocolate chips or bars.View Nutrition Facts
Notes
Still craving coconut? Make this Coconut Milk Ice Cream.
Nutrition
Calories: 93kcal