Sorry for the long delay in between posts. Recently life has been tough at times but life also has been very good. When I am going through a roller coaster of emotions and dead lines and choices and what not, I consume chocolate and peanut butter. Doctors orders.
But when life is good…I also eat chocolate and peanut butter.
The combination sends warm fuzzies through my body. It’s a choco-pb hug for my soul. I get my best soul hugs from those crack-like addictive Reese’s PB eggs that spring forth from every corner around this time of year. I can stay away from Reese’s (nearly) the rest of the year, but throw them in an egg shape! Holy frijoles, I can’t stop. My eyes pop out of my head all googley and I froth at the mouth and I protect them like a squirrel, hiding my Reese’s eggs in weird and unassuming places.
These cookies are the wonderful love child of two of my favorite cookies: No bake cookies + macaroons. Whoa. Whoa.
Let this happen.
Make them egg shaped. They are better for you than those other choco-pb eggs and just as addictive.
It will make you love life even when there are a few major down moments.
Chocolate and Peanut Butter Macaroons (Grain Free and Diary Free)
Adapted from Against All Grain
Makes 2 dozen cookies
- 2 1/2 cups unsweetened shredded coconut
- 1/3 cup honey
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons natural creamy unsweetened peanut butter*
- 1 egg white
- Preheat oven to 325F. Place a piece of parchment paper onto a rimmed baking sheet. Set the baking sheet aside.
- In a large bowl, combine the coconut, honey, cacao powder, peanut butter, and a pinch of salt.
- Place egg white and another pinch of salt in a medium bowl. Using a whisk or electric beaters, beat the egg white for about 2 minutes until soft peaks form. Combine meringue with other ingredients in the large bowl.
- Using a melon baller, scoop out cookies and place them onto the parchment paper. Bake for 30 minutes. Remove from oven and allow to cool for at least 1 hour on a wire cooling wrack.
*Note – To make these Paleo friendly, use either almond butter or sunflower seed butter in place of the peanut butter.