This sweet recipe comes to us from our friend Katie, college student + food blogger behind Kate on a Plate. 

Ingredients:

• 2/3 cup all-purpose flour
• 5 cups unsweetened flaked coconut
• 1/4 teaspoon salt
• 1 cup Ground Up Coconut Cardamom Nut Butter
• 1 14-oz can sweetened condensed milk
• 2 teaspoons cinnamon
• 1 1/2 cup dark chocolate chips (for the drizzle)
• 2 tablespoon coconut oil (for the drizzle)

Directions:

1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
2. In a large bowl, stir together the flour, coconut, cinnamon and salt. In a separate bowl, combine the nut butter and sweetened condensed milk. Stir until well-combined, and pour mixture into dry ingredients. Use your hands to combine.
3. Use a cookie scooper to scoop balls onto the prepared cookie sheets. Depending on size of your ice cream scooper, this recipe makes about 20 - 25 macaroons.
4. Bake for 13 to 16 minutes in the preheated oven, until coconut is toasted.
5. For the chocolate drizzle, fill a small pot with water, about two inches worth. Turn on med/high heat and place a glass bowl over the pot, making sure the water doesn't touch the bottom (if it does, pour some of the water out). Pour the chocolate and coconut oil into the bowl and continuously stir until it's fully melted. Dip the cooled macaroon bottoms in the chocolate, and let set on parchment in the fridge. Once cooled and hardened, use a spoon or squeeze bottle to drizzle the macaroons with the chocolate. Let cool again and then serve!

This recipe was created by Katie Garaventa, a college student and food lover. Check out her blog Kate on a Plate, or her Instagram @kateonaplate, where she creates recipes focused on using wholesome ingredients that are tasty, healthy, and cheap.

This recipe was adapted from Serious Eats: Peanut Butter Coconut Macaroons.