Post by koolkat on Mar 8, 2007 22:14:08 GMT -4
No Bake, Low Fat, Chocolate-Peanut Butter Macaroons
In a medium saucepan, combine the following ingredients and heat to boiling, being careful that it doesn’t boil over:
1 cup skim milk
½ cup smooth peanut butter
Boil mixture for 2 minutes, stirring regularly to melt peanut butter with milk without burning the mixture.
In a large mixing bowl, combine:
1.5 cups coconut
8 tbsp. cocoa
Pour boiling mixture over dry ingredients and mix well.
Quickly add:
2 tsp. vanilla
4 tablespoons honey
Mix until everything is combined very well. Mixture should be thick. If a bit runny, add more coconut accordingly. Drop with a teaspoon onto wax paper.
Makes 3 to 4 dozen quarter-sized macaroons or 2 dozen dollar coin-sized macaroons. Cool completely in fridge for at least four hours, preferably over night so cookies will harden. Store in airtight container in fridge. These won’t last long!
**Dominican or Dutch cocoa make these cookies taste very chocolately and smooth.
In a medium saucepan, combine the following ingredients and heat to boiling, being careful that it doesn’t boil over:
1 cup skim milk
½ cup smooth peanut butter
Boil mixture for 2 minutes, stirring regularly to melt peanut butter with milk without burning the mixture.
In a large mixing bowl, combine:
1.5 cups coconut
8 tbsp. cocoa
Pour boiling mixture over dry ingredients and mix well.
Quickly add:
2 tsp. vanilla
4 tablespoons honey
Mix until everything is combined very well. Mixture should be thick. If a bit runny, add more coconut accordingly. Drop with a teaspoon onto wax paper.
Makes 3 to 4 dozen quarter-sized macaroons or 2 dozen dollar coin-sized macaroons. Cool completely in fridge for at least four hours, preferably over night so cookies will harden. Store in airtight container in fridge. These won’t last long!
**Dominican or Dutch cocoa make these cookies taste very chocolately and smooth.