Chewy Peanut Butter Coconut Macaroon Discs
Servings: 12
Preparation Time: 15 minutes
Ingredients:
- 14 ounces sweetened condensed milk
- 1 egg white, (large)
- 1 teaspoon pure vanilla extract
- 1 cup peanut butter
- 1/8 teaspoon salt
- 2 cups unsweetened shredded coconut
Directions:
Preheat oven to 325 degrees F.
Line cookie sheets with parchment paper. Stir together sweetened condensed milk, egg white, pure vanilla extract, peanut butter, and salt. Add shredded coconut and stir until well combined. Place by teaspoonfuls onto parchment-lined baking sheets. Spread cookie mixture out with spoon or fingers until about 1/4 inch thick.
Bake cookies for 8–10 minutes or until edges are golden brown. Cool on cookie sheet or wire rack.
Options: You can add chocolate chips or pieces in place of some of the shredded coconut (change to 1 3/4 cups shredded coconut and 1/4 cup chocolate chips) before baking or melt chocolate and drizzle over cookies after baking.
Recipe and photo submitted by Rebecca, Lyons, NY.
