Print Recipe

Peanut Butter Macaroons



  • 14 ounces sweetened condensed milk
  • 1/2 cup creamy peanut butter
  • 3 cups coconut flakes


  1. Combine all ingredients.
  2. Drop by rounded teaspoonsful onto lightly greased cookie sheets.
  3. Bake at 325 degrees F for 12 to 15 minutes.
  4. Let cool.
  5. Store in airtight container up to 3 weeks or freeze up to 3 months.


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