Peanut Butter Macaroons

Save Recipe
  • Yield: 2 1/2 dozen cookies
Share This Recipe


1/4 cup Jif® Creamy Peanut Butter

2 large egg whites

1/2 teaspoon vanilla extract

Dash salt

2/3 cup sugar

1 (3 1/2 oz.) can (1 1/3 cups) flaked coconut


  1. HEAT oven to 325 degrees F. Spray a cookie sheet with no-stick cooking spray. Melt peanut butter in a saucepan over very low heat; cool slightly.
  2. BEAT egg whites, vanilla and salt in medium bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in coconut and melted peanut butter. Drop by rounded teaspoonfuls onto prepared cookie sheet.
  3. BAKE 20 minutes. Let stand 1 minute; remove to rack. Cool.