Home Home Home Home Home Home Home
CakeSpy

Featured Post:
Of Eating Disorders and Food Blogs

 

 Buy my brilliant books!

Buy my new book!

Buy my first book, too! 

CakeSpy Online Retail!

 

Gallery

Fantastic appliance for cake making on DHgate.com

This area does not yet contain any content.
Craftsy Writer
« Strawberry Blondies: Decadently Delicious Ice Cream Sandwiches | Main | Cake Byte: The Essential Baking Company wins top honors in Francophile Fruit Tart Contest »
Tuesday
Jun292010

Mac Attack: Chocolate Peanut Butter Macaroons Recipe

Macaroons don't really get much attention these days--these slightly frumpy, lumpy coconut cookies receive far less attention than their glamorous cousin, the macaron.

But there's a variation which ought to make you take notice: the Chocolate Peanut Butter Macaroon. The result of some kitchen experimenting when I was testing out a recipe for Angel Food Cake Macaroons from The Cake Mix Doctor Returns , this was a decidedly happy outcome, resulting in a cookie which is chewy, moist, and incredibly rich. So rich that adding frosting is excessive, though? Not a chance. Sandwiched with some leftover frosting from my Hartford Election Day cupcakes, these macaroons even approach being cute--but more importantly, they're an absolute dream to eat.

Note: While I used a cake mix recipe for the macaroons, I have a feeling that adding the peanut butter and cocoa to just about any plain coconut macaroon recipe would probably work out fine.

Chocolate Peanut Butter Macaroons Recipe

Adapted from Angel Food Macaroons from The Cake Mix Doctor Returns

- Makes about 48 small cookies -

Ingredients

  • 1 package (16 ounces) Angel Food Cake Mix
  • 1/2 cup water
  • 1 1/2 teaspoons vanilla extract
  • 3 cups sweetened flaked coconut
  • 1/2 cup peanut butter (smooth, or lightly grainy textures, work best--don't use chunky. Or low fat)
  • 2 tablespoons cocoa powder
  • You'll need: Parchment paper, for lining baking sheets

Procedure

  1. Preheat oven to 350 F. Line two baking sheets with parchment paper; set aside.
  2. Place the cake mix, water, and vanilla in a large mixing bowl; mix in your electric mixer on low speed until smooth, about 30 seconds. Stop and scrape down sides of the bowl. Increase speed to medium and beat for one more minute. 
  3. Add your peanut butter and cocoa powder and mix on low speed just until incorporated.
  4. Fold in the coconut.
  5. Drop the dough by rounded teaspoonfuls about 2 inches apart on your prepared baking sheet. Place the baking sheet in the oven and bake the macaroons until they are set and just browned lightly on the edges--about 10-12 minutes.
  6. Remove from the oven and slide the parchment paper with macaroons on top onto a wire rack to cool for five minutes. Using a small metal spatula, remove the macaroons from the paper. You can re-use the parchment paper if you still have any dough left over as the macaroons will come off quite cleanly.
  7. If desired, once cooled, turn over frost the bottom (flat side) of half of the macaroons and sandwich together with a second one. I used the leftover frosting from this recipe, and man, was it good.

Reader Comments (5)

sorry but did i miss the winner of the love n bake?\

June 29 | Unregistered Commenterlinda

Linda,

no, you didn't - winner has been contacted but I like to confirm details before posting the winner! :-)

jessie

June 29 | Unregistered CommenterCakeSpy

Looks soo tasty and creative!
www.chocolatecoatedrunner.wordpress.com

Man, I'm sorry, but I am the biggest fan of macarons right now; not to mention I've never even had a macaroon. D: And I don't like coconut, either! D:

Wei-Wei

June 29 | Unregistered CommenterWei-Wei

thanks for the reply...got it!

June 30 | Unregistered Commenterlinda
Comments for this entry have been disabled. Additional comments may not be added to this entry at this time.
© Cakespy, all rights reserved. Powered by Squarespace.