Peanut Butter Coconut Macaroons

Here is another goodie I tried from the "Girl who ate everything" blog. This recipe is best described as a combination of a peanut butter butter ball and a macaroon. These are very good and extremely easy to make. This recipe will stay in my rotation for sure and my peanut butter loving hubby agrees. These would be a great addition to any Christmas cookie plate.

Ingredients
2/3 cup all-purpose flour
5 1/2 cups sweetened flaked coconut
1/4 teaspoon salt
1 1/4 cups creamy peanut butter
1 (14-oz) can sweetened condensed milk
2 teaspoons vanilla (or 1 tsp vanilla and 1 tsp almond)
Drizzle:
1/2 cup semisweet chocolate chips
1/2 teaspoon shortening (I used coconut oil for mine)

Instructions
Preheat oven to 350 degrees and line cookie sheets with parchment paper. This is a must!
In a large bowl, stir together the flour, coconut and salt. In a separate bowl, combine the peanut butter, sweetened condensed milk and vanilla. Pour mixture over coconut and use your hands to combine.
Use a cookie scooper to scoop balls onto the prepared cookie sheets. Cookies should be about golf ball size.
Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
For the drizzle: In a small microwave safe bowl add the chocolate chips and shortening. Microwave in 30 second increments until melted, stirring in between. Using a fork, drizzle the macaroons with the chocolate. Let chocolate set or speed it up by placing in the fridge for a couple of minutes.
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xoAngela
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