Peanut Butter Macaroons

I love coconut and I love peanut butter so when I came across this recipe, I was eager to try it.  I did try it while we were visiting family in Hawaii.  Everyone that tried it liked them and I could have eaten the whole tray.

(photo from Serious Eats)
Ingredients: 

• 2/3 cup all-purpose flour
• 14 ounces sweetened, flaked coconut (about 5 cups or 1 bag)
• 1 1/2 cups (about 1/2 of a 16oz jar) smooth peanut butter
• 1 14 oz sweetened condensed milk
• 1/2 teaspoons vanilla extract

Directions: 

Preheat your oven to 350 degrees.  Prepare two cookie sheets by lining them with parchment paper or greased cookie sheet.  In a large bowl, combine the coconut, and flour.  In a separate bowl, blend the sweetened condensed milk, peanut butter, and vanilla.  Combine the wet and dry ingredients until the coconut mixture is fully incorporated with the wet ingredients.  You may have to use your hands.  Use a small ice cream scoop or tablespoon measure to form the cookies.  Space on inch apart on prepared cookie sheets.  These won't really spread, you should be able to get 24 per sheet (makes 48).  Bake for 15-17 minutes or until the cookies just begin to turn brown.  Be careful not to over bake.  Serve when cool and store in a covered container for up to 1 week.