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Peanut Butter Chocolate Chip Macaroons on plate

Peanut Butter Chocolate Chip Macaroons

  • Author: Life, Love and Sugar
  • Prep Time: 35 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 55 Minutes
  • Yield: About 48 Cookies
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Peanut Butter Chocolate Chip Macaroons are such an easy dessert! Full of peanut butter & chocolate, they’re perfect for your cookie tray this holiday!



  • 14 oz Baker’s Corner Sweetened Shredded Coconut
  • 14 oz Baker’s Corner Sweetened Condensed Milk
  • 3/4 cup (210gPeanut Delight Creamy Peanut Butter
  • 3/4 cup (128gBaker’s Corner Dark Chocolate Chips
  • 3/4 cup (128gBaker’s Corner Peanut Butter Chips
  • 1/2 tsp Stonemill Vanilla Extract
  • 2 Goldhen Large Egg Whites, room temperature
  • 1/4 tsp salt


  • 3 blocks (174 g) Baker’s Corner Chocolate Almond Bark


1. Preheat the oven to 325°F (163°C).
2. Combine the coconut, sweetened condensed milk, peanut butter, chocolate chips, peanut butter chips and vanilla extract in a large bowl. Set aside.
3. Add the egg whites and salt to a large mixer bowl and whip on high speed with the whisk attachment until they reach stiff peaks.
4. Carefully fold the egg whites into the coconut mixture. The coconut mixture will be fairly thick, so be patient as you gently work the egg whites into the mixture.
5. Drop rounded tablespoons of the coconut mixture onto a cookie sheet lined with parchment paper or a silicone baking mat.
6. Bake for 18-20 minutes, until lightly brown around the edges. Allow to cool.
7. Melt the chocolate almond bark according to the instructions on the package.
8. Drizzle the melted chocolate over the tops of the cookies and allow to dry completely.
9. Store in an airtight container at room temperature.