Chocolate Peanut Butter Macaroons – a delicious recipe with Angel, water, vanilla, coconut, peanut butter, cocoa powder. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350 F. Line two baking sheets with parchment paper; set aside.
2
Place the cake mix, water, and vanilla in a large mixing bowl; mix in your electric mixer on low speed until smooth, about 30 seconds. Stop and scrape down sides of the bowl. Increase speed to medium and beat for one more minute.
3
Add your peanut butter and cocoa powder and mix on low speed just until incorporated.
4
Fold in the coconut.
5
Drop the dough by rounded teaspoonfuls about 2 inches apart on your prepared baking sheet. Place the baking sheet in the oven and bake the macaroons until they are set and just browned lightly on the edges--about 10-12 minutes.
6
Remove from the oven and slide the parchment paper with macaroons on top onto a wire rack to cool for five minutes. Using a small metal spatula, remove the macaroons from the paper. You can re-use the parchment paper if you still have any dough left over as the macaroons will come off quite cleanly.
7
If desired, once cooled, turn over frost the bottom (flat side) of half of the macaroons and sandwich together with a second one. I used the leftover frosting from this recipe, and man, was it good.
199
kcal
Calories
16
g
Fat
11
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 package (16 ounces) Angel Food Cake Mix, 1/2 cup water, 1 1/2 teaspoons vanilla extract, 3 cups sweetened flaked coconut, and more.
Yes, Chocolate Peanut Butter Macaroons falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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