Buckeye Coconut Macaroons

These coconut macaroons are ready for anything. From the holidays to Buckeye sports viewing, these will surely be a hit!

Buckeye Coconut Macaroons 2

It amazes me that after all these years of doing #PBChocSat I am still able to come up with something new every week. I doubt I’d be able to do that if I did this year round, so let’s just stick to college football season shall we? This weekend Ohio State travels to Maryland. Meanwhile, I am in Louisville, KY for the weekend exploring and eating my way through the city. But you better believe I packed some of these babies to come with me. They are chocolate coconut macaroons with a dollop of straight peanut butter in the middle to look like a buckeye nut!

Buckeye Coconut Macaroons 1

Today is also the day after my 6th year blogiversary! I am purposely celebrating a day late because I thought it was the perfect opportunity to pair up with not only #PBChocSat but also National Peanut Butter Lover’s Month. To celebrate I have a giveaway for the PB&Co Dark Chocolate Dreams Cookbook and 4 free coupons of PB&Co peanut butter. Find the widget to enter after the recipe, at the bottom of this post.

Buckeye Coconut Macaroons 3

Two years ago: Apple & Caramelized Onion Pretzel Stuffing

Three years ago: Pickleball Chili

Four years ago: Sweet Potato Pie Dip with Pie Crust Dippers

Five years ago: Devil’s Food Nutella Cake


Makes approximately 4 dozen small or 2 dozen large


4 oz. dark chocolate, chopped

1 (14 oz.) bag sweetened shredded coconut

1/2 cup granulated sugar

6 Tbsp cocoa powder

4 large egg whites

1 tsp vanilla extract

1/4 tsp salt

1/2 cup Peanut Butter & Co Smooth Operator creamy peanut butter


  1. Preheat oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats.
  2. In a microwave safe bowl, melt chocolate in microwave on 50% heat for 30 second intervals until smooth.
  3. In a food processor, blend the coconut for one minute. Add sugar and cocoa powder, then blend another minute. Add egg whites, vanilla, and salt and blend until combined, then the melted chocolate until smooth.
  4. With a tablespoon measuring spoon or  small cookie scoop, scoop batter into 1-inch mounds (for larger cookies use 2 tablespoons or medium cookie scoop). Press down into the center of each cookie gently with your thumb.
  5. Bake for 15 minutes (20 minutes for large), until shiny and just set. Using the back of a wooden spoon, press the centers of the cookies down gently if they’ve puffed up. Immediately fill cookies with a small spoonful of peanut butter, just enough to fill as it will melt due to residual heat. Remove to a wire rack to cool completely.
  6. Cover leftover macaroons tightly and store in the refrigerator for 5 days or 3 days at room temperature.

Source: Adapted from Smitten Kitchen.
a Rafflecopter giveaway


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