Coconut Peanut Macaroons

These fluffy, chewy, sweet and salty treats are becoming a favorite at our retail location in Kingston where we bake a variety of nut filled treats daily—but if you don’t live nearby or simply enjoy making your own treats, this recipe is for you. Enjoy!

Equipment:

Oven, Baking tray, parchment paper, large bowl, rubber spatula, small bowl, electric whisk, 3oz ice-cream scoop, teaspoon.

Ingredients:

Kettle Roasted Peanuts in 14oz cans
$8.00

We’ve taken the “cocktail peanut” taken to a new level. We have organic red skin peanuts with sea salt or a mildly addicting not-too-spicy jalapeño seasoning, or skinless natural (non-organic) with sea salt—all kettle roasted in organic peanut oil in small batches and hand seasoned.

Flavor:
Quantity:
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Directions:

  • Preheat oven to 325°F.

  • Prepare large baking tray with parchment paper.

  • Combine coconut, condensed milk, and vanilla.

  • Gently fold in peanuts.

  • Beat egg whites to a stiff peaks.

  • Stir half egg whites into coconut mixture. Until fully incorporated. Then fold in the 2nd half.

  • Slightly overfill 3oz ice-cream scoop, set full scoops onto the prepared pan.

  • Bake at 325 for 18 minutes.

Prep: 20min

Cook: 18min

Yield: 15 cookies

Tami Bowen