Peanut Butter and Choc Chip Coconut Macaroons

Peanut Butter and Choc Chip Coconut Macaroons

This recipe for peanut butter and choc chip coconut macaroons, is REALLY simple. It takes about 15 minutes to pull together and then only 8 minutes to bake. You get a great result for very little effort. Dairy free and can be vegan if you use Agave Syrup rather than honey. Enjoy!

Peanut Butter and Choc Chip Coconut Macaroons

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Serves: Makes about 8 Prep Time: Cooking Time:


  • 110g Smooth wholefood peanut butter
  • 50g Cacao nibs or smashed dark choc
  • 100ml Runny honey (if vegan go for Agave Syrup)
  • 1/2 Tsp Bicarbonate soda
  • 220g Desiccated coconut (organic is best to avoid sulphur dioxide)
  • 25g Spelt flour (white or stone-ground will do)
  • 1 Tsp Vanilla extract
  • 80g Melted dark choc to drizzle if desired


Preheat oven to a 180C and line a baking tray with grease-proof paper.

Put all the ingredients in a bowl and mix them in well with a spatula. Place about 2 tablespoons of mixture in your hands and make a ball, place on the baking tray and flatten to a disc. NB: I found that I had to rinse my hands off every two or three and leave my hands a little damp which definitely helped to make them stick together rather than sticking to me! Leave a small gap between each macaroon on the tray.

Pop in the oven on a 180 for 8 minutes, until they are browning on the edges. Take out and allow to cool – they firm up as they cool so don’t worry if they seem a little soft.

Melt the remaining choc to drizzle or dip once they are cooled!


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