CHOCOLATE PEANUT BUTTER MACAROONS

CHOCOLATE PEANUT BUTTER MACAROONS image

Number Of Ingredients 7

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

Steps:

Preheat oven to 350 F. Line two baking sheets with parchment paper; set aside. 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. Add your peanut butter and cocoa powder and mix on low speed just until incorporated. Fold in the coconut. 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. 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. 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.