1. Prepare the Macaroon Mixture:
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the shredded coconut, peanut butter, condensed coconut milk, vanilla extract, and salt. Mix until fully combined. The mixture should be sticky and hold together when pressed.
2. Shape the Macaroons:
Using a tablespoon or small cookie scoop, scoop out portions of the mixture and roll them into balls.
Place the balls on the prepared baking sheet, spacing them about 1 inch apart. Gently press down the tops to slightly flatten them.
3. Bake the Macaroons:
Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown.
Remove from the oven and let the macaroons cool completely on the baking sheet.
4. Prepare the Jelly Drizzle:
In a small saucepan over low heat, warm the jelly until it melts into a smooth consistency. Add 1-2 teaspoons of water if needed to thin it slightly.
Use a spoon or a piping bag to drizzle the melted jelly over the cooled macaroons.
5. Serve:
Let the jelly drizzle set for 10-15 minutes before serving. Enjoy the macaroons as a snack, dessert, or sweet gift!
Serving and Storage Tips:
Title: « Peanut Butter and Jelly Macaroons: A Sweet Harmony of Flavors »
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