Peanut Butter Chocolate Chip Macaroons

By srumbel

These Peanut Butter Chocolate Chip Macaroons are easy to make and super chewy! They are full of peanut butter and chocolate and perfect for your cookie tray this holiday!
from lifeloveandsugar.com

Ingredients

• Macaroons
• 14 oz Baker’s Corner Sweetened Shredded Coconut
• 14 oz Baker’s Corner Sweetened Condensed Milk
• 3/4 cup (210g) Peanut Delight Creamy Peanut Butter
• 3/4 cup (128g) Baker’s Corner Dark Chocolate Chips
• 3/4 cup (128g) Baker’s Corner Peanut Butter Chips
• 1/2 tsp Stonemill Vanilla Extract
• 2 Goldhen Large Egg Whites, room temperature
• 1/4 tsp salt
• Additional
• 3 blocks (174 g) Baker’s Corner Chocolate Almond Bark

Preparation

Step 1

1. Preheat the oven to 325°F (163°C).

2. Combine the coconut, sweetened condensed milk, peanut butter, chocolate chips and vanilla extract in a large bowl. Set aside.

3. Add the egg whites and salt to a large mixer bowl and whip on high speed with the whisk attachment until they reach stiff peaks.

4. Carefully fold the egg whites into the coconut mixture. The coconut mixture will be fairly thick, so be patient as you gently work the egg whites into the mixture.

5. Drop rounded tablespoons of the coconut mixture onto a cookie sheet lined with parchment paper or a silicone baking mat.

6. Bake for 18-20 minutes, until lightly brown around the edges. Allow to cool.

7. Melt the chocolate almond bark according to the instructions on the package.

8. Drizzle the melted chocolate over the tops of the cookies and allow to dry completely.

Yield: about 48 cookies
9. Store in an airtight container at room temperature.