These peanut buttery coconut macaroons have quickly become our favorite snack. When we crave something sweet, without a doubt, peanut butter and chocolate will always succeed in feeding our cravings with flying colors. This recipe is the perfect snack to have on hand – they are easy to make, easy to store and just the perfect size to pop in your mouth! So when a craving hits (whatever the time or reason) they can easily be whipped up and by your side!
Most coconut macaroon recipes are baked to achieve that nice crisp, caramelized coating. We’re cheating and created a no-bake recipe. If you want a raw, grab and go snack that can be done in less than 10 minutes, you’ll turn to this recipe more than once! All the healthy vegan ingredients keep them fresh and yummy and full of great health benefits. We love the natural crunch of coconut and peanut butter in each bite. Enjoy!
No-Bake Peanut Butter Chocolate Macaroons (vegan, gluten free & raw)
1/2 cup Natural Creamy or Crunchy Peanut Butter
3 Tablespoons Maple Syrup
1 1/2 teaspoons Pure Vanilla Extract
1 1/2 Tablespoons Cocoa Powder
2/3 cup Coconut Shreds
Mix all the ingredients together in a mixing bowl. If peanut butter is super hard and the mixture is very firm or difficult to mix, add an extra 1-2 teaspoons maple syrup. Using a small cookie dough scoop (1 1/2 inch), scoop out small balls or roll into balls. Place on a dish or plate. Enjoy right away or place in the fridge for 15 minutes to firm. Store leftovers covered in the fridge.