Peanut Butter Coconut Cookies Recipe – a delicious recipe with natural chunky peanut butter, light brown sugar, baking soda, salt, vanilla, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, beat together peanut butter and brown sugar until creamy.
2
Add baking soda and salt and beat until combined. Beat in vanilla extract and 1 egg.
3
Mix in flour just until dough has formed. Cover dough with plastic wrap and let chill for 20 minutes in refrigerator.
4
Preheat oven to 350u00b0F. Line a baking sheet with parchment paper.
5
Place egg white in a shallow bowl and lightly beat until loose. Place coconut flakes in a separate shallow bowl.
6
Roll dough into 1 inch balls. Dip the top of each ball in the egg white, then in coconut flakes. Place on baking sheet.
7
Press one chocolate button into the center of each ball. Gently reshape cookie into a tight circle if it flattens out.
8
Bake cookies until golden brown, about 12 minutes. Let cool completely on baking sheet before moving.
2693
kcal
Calories
157
g
Fat
282
g
Carbs
39
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 9 ingredients. The key ingredients include: 1 cup all natural chunky peanut butter, 1/2 cup light brown sugar, 1 teaspoon baking soda, 1/8 teaspoon salt, and more.
Yes, Peanut Butter Coconut Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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