CB's Kitchen • Desserts
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!
Ingredients
395 grams (14oz) unsweetened shredded coconut
155 grams (5.5oz) CB's organic sea salt kettle roasted peanuts
395 grams (1x 14oz can) sweetened condensed milk
5 grams (1 tsp) vanilla
3 egg whites
How to make coconut peanut macaroons
Preheat oven to 325°F. Prepare a large baking tray with parchment paper.
Combine coconut, condensed milk, and vanilla. Gently fold in the peanuts.
Beat the egg whites to stiff peaks. Stir half the egg whites into the coconut mixture until fully incorporated, then fold in the second half.
Slightly overfill a 3oz ice-cream scoop and set full scoops onto the prepared pan.
Bake at 325°F for 18 minutes.
