Peanut Butter and Jelly Macaroons

If you miss peanut butter and jelly sandwiches, you’re going to absolutely love these peanut butter and jelly macaroons!

Not everybody loves the taste or texture of coconut. This issue is solved by the first step: toasting shredded coconut, then reducing them down to a granular consistency. This yields a macaroon consistency without the dominant coconut taste, replaced instead with the flavors of PB & J.

I’ve specified liquid stevia as the sweetener, but this is easily replaced by your choice of sweetener. Note that, regardless of which sweetener used, they vary in sweetness from brand to brand and the quantity required to equal the ½ cup of sugar equivalent can vary. It always helps to taste your batter and adjust sweetness.

Also, I used Swerve in this recipe, the erythritol-inulin mix that enhances texture, but its use is optional. (A good replacement would be Trader Joes inulin-based stevia powder.)

As written, each macaroon contains just over 3 grams “net” carbohydrates (total carbs minus fiber), meaning you can have several before doing any damage!

Makes 24 macaroons

3 cups shredded unsweetened coconut
2 tablespoons vanilla extract
1 teaspoon almond extract
¼ cup coconut flour
¼ cup dried unsweetened cherries (or other unsweetened berries)
2 tablespoons coconut oil
¼ cup natural peanut butter, room temperature
2 egg whites
½ teaspoon liquid stevia or sweetener equivalent to ½ cup sugar
2 tablespoons Swerve

Preheat oven to 300° F.

In large bowl, combine coconut, vanilla and almond extracts, and mix.

Spread mixture on baking sheet and bake for 10 minutes, stirring occasionally, until very lightly browned. Be careful not to burn. Remove and cool. (Leave oven at 300° F.)

When cooled, using food chopper, food processor, or coffee grinder, pulse coconut mixture until coconut reduced to consistency of coffee grounds. Pour back into bowl. Stir in coconut flour.

Place cherries or other berries in food chopper, food processor, or coffee grinder and pulse until reduced to small granules or paste. Remove with spatula and add to coconut mixture. Set aside.

Place egg whites in bowl and whip until frothy and stiff peaks form.

In small microwave-safe bowl, combine coconut oil and peanut butter and microwave in 10-second increments until warm (not hot) liquid. Stir in egg whites, followed by stevia and Swerve, and blend thoroughly.

Dispense dough onto a parchment paper-lined baking sheet using a 1 ½-inch cookie scooper or spoons.

Bake for 15 minutes or until lightly browned.

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Comments & Feedback...

    • Dr. Davis

      It’s listed right in the recipe, Douglas.

      I only mentioned carbohydrate content, however, as I do not believe anyone benefits from counting calories nor fat grams.

  1. Lorie

    Can’t wait to get to whole foods to get a few of these ingredients that I don’t have! Thanks for sharing!

    • Dr. Davis

      You could try ground nuts (walnuts, pecans, almonds) or even seeds (pumpkin, sunflower).

      However, you may need to alter liquid portion size and cooking times to accommodate.

  2. Firebird

    As much as I love coconut oil, coconut flour and coconut milk, I cannot stand the meat of the coconut. I could never eat an Almond Joy or Mounds Bar because of it.

  3. steve helmer

    Doc,
    i love coconut in any form, will try these cookies. I make cocnut and flax pancakes, which i use instead of bread, usually, i just put some meat and cheese between to pancakes and it fills me up for a long time. Doc could you tell me if you know what cause flem, l have been flemmy most of my life, and l don’t know what’s causing it. Going wheat free has helped, i wonder does every aliment, pain ache go in reverse, when the cleansing process begins, your comments would be greatly appreciated.

    Steve

    • aimee

      YUM! Steve- would you mind sharing your coconut and flax pancake recipe? i’ve been looking for a great pancake recipe to replace bread when i would like it. thanks!

      • steve helmer

        Hi Aimee:
        What i did was copy the coconut pancake reciepes from this website.nourishingdays.com , then l added groung flax seed, about one eight of a cup to the mixuture and you have wonderful subsitute for bread. I buy my flax seed whole then grind it fresh in a coffee grinder.

        Hope this helps
        Steve

  4. Jo

    Dr.Davis these look great will have to try them . My question is my son was diagnosed with type 1 diabetes 6 years ago of course they sent us home with lots of insulin and a diet with over 300 carbs a day for a 10 year old child needless to say he got chubby quick I read Dr.Berstiens book and reduced his carbs and insulin myself . Had much better control of course I did not lower them to low but a whole lot less then 300 a day .

    My question to you is now at 17 he eats very low carb no bread he does have French Fries everyone in awhile . But he does not eat hardly any carbs on most days is that save for him to do ? He doesn’t like any veggies except salad so in a normal day he eats this menu and my question to you is it safe for him to be this low in carbs at 17
    Protein shake -3 carbs

    2 eggs cheese bacon and grilled chicken nuggets -2-4carbs

    Chicken breast sping mix salad withchese & ranch dressing 2-3carbs
    He will snack on almonds 3 -6 carbs
    Unless he goes low with his blood sugar that is all the carbs he will have . All his doctor tells us is he can eat all the carbs he wants just take more insulin crazy . So is this safe for him to do ? thanks

    • J. Minten

      You need to go to the Wheat Belly Facebook page and post your questions there. There are many knowledgeable people there who will comment on your posts. Dr. Davis offers his comments there, too. He’s answered a lot of questions for many of us.

    • Dr. Davis

      I know of no adverse effects of doing what your son is doing. In fact, he should be commended for being so diligent at his age, or at age any, for that matter.

      In my view, the idea of upping the carbohydrates then chasing it with insulin is incredibly destructive, as is most advice given to people with diabetes. My prediction is that, like Dr. Bernstein, your son will go for decades with excellent health because of what he is doing.

      • Jo

        Thank you so much Dr Davis . I have had people tell me that if I continue letting him he so low carb that he will have heart damage ,Lord I can’t even remember all the problems they say it will cause .
        I know on a average day he takes 25 units of lantis and maybe 5-6 units of novo log A day eating low carb with very little if any BS spikes . Six years ago he was on 30 grams of lantis and had to take anywhere from 20-30 units of novo log a day and BS were all over the place .
        Thank you for what you do !

  5. Susie

    How many does this recipe make? This might add variety for teenage lunches – he wants quantity, I manage the quality!

    • JoAnne

      Elyse, Swerve is an artificial sweetener that is primarily erythritol. It is made by the Swerve Company. It measures cup for cup like sugar. I have not been able to find it locally where I live, but you can buy it online.

    • Dr. Davis

      Find more on this sweetener/texturizer here.

      I learned about this product from Maria Emmerich, who uses it in a number of her excellent recipes.

      • Boundless

        A batch of Maria’s cookies using erythritol was just hatched here, and raises a general question about alternative sweetners.

        Do the end products need refrigeration?

        Sucrose has preservative qualities, so confections normally don’t need cooling if consumed over several few days. The Cook was not able to easily discover an answer as regards the alternatives.

        • Dr. Davis

          I find most of these foods keep for around 3 days without refrigeration. More than that, just be safe and refrigerate, I believe, Boundless.

  6. Nelda

    I have never heard of Swerve but did google it and just want to make sure if it is the Swerve made by Coca-Cola and if so what flavor did you use (but see only chocolate is available)? I doubt very much if I will be able to find this product here and also as it contains sugar would prefer to use something else so maybe will try sugar free Almond Breeze. Any suggestions.

    • JoAnne

      Nelda, Swerve is an artificial sweetener that is primarily erythritol. It is made by the Swerve Company; not Coco-Cola.. It measures cup for cup like sugar and is similar to Truvia in that it generally doesn’t trigger blood sugar effects. I have not been able to find it locally where I live, but you can buy it online. Hope this helps!

  7. Firebird,
    I am the same darn way but if you grind the coconut in a grinder to little itsy-bitsy pieces and toast them in the oven the texture does not become an issue for me any longer Give it a try before you dismiss the coconut recipes. This one is VERY yummy. I ate 5 out of the 8 in one sitting. :-)

  8. I started elimating wheat totally from my diet on August 11. I also eliminated dairy, except for cheese, drinking almond milk instead. Today is August 16, and I have already lost 8lbs. I take zinopril with a diuretic. Yesterday evening I was exhausted after teaching a daylong workshop, felt totally exhausted, and found my blood pressure to be 107/61. I have never before seen low numbers like that. Thinking hypoglycemia, I ate about a half a cup of mashed potatoes in the fridge, and felt much better. I also ate a spoonful of peanut butter with a litle sugar, and felt even better. I am sure I was not only not eating wheat and dairy, but not eating enough in general, and will be better about that. My question is if that blood pressure is something to be concerned about or to celebrate? This morning it was back to 139/75. I imagine in another week or so of eating more (and more non-wheat carbs), my body will have grown accustomed to burning stored fat instead of wheat carbs, and that my blood pressure will have adjusted. If that’s not a reasonable plan, please let me know. Thanks for this great book!

    • J. Minten

      Ann, this would be a great post on Dr. Davis’s Wheat Belly facebook page. There are many of us there who love to share experiences and we learn from one another. Dr. Davis quite often makes comments on people’s posts.

  9. Piper

    Ok, I have a question.
    A few girlfriends of mine and I were sitting around this evening chatting and the conversation about peanut butter came up. PB2? Its a lower calorie PB that supposedly does not have a lot of additives?
    Do you have any knowledge regarding this product and what do you think?

    • Dr. Davis

      Thankfully, Piper, there are plenty of new peanut butters that contain just . . . peanuts. So natural peanut butters are your best choices. Some health food stores and Whole Foods allow you to grind it yourself from peanuts using their grinding device. That way, it’s just peanuts.

      There is nothing wrong with the fat and protein calories of natural peanut butter, so I am skeptical that anything is gained by some “low-calorie” version. I suspect that some of the oil may be pressed out.

  10. JIllOz

    HI Dr Davis,

    I was looking up what kind of wheat is used in France and came across this very useful site about worldwide wheat cultivation. I have only skimmed it but noted that WesternEuropean wheat is low in gluten, which is interesting.
    however I think you will find this useful in light of people’s questions about non US wheat and it is very comprehensive:
    http://www.fao.org/docrep/006/y4011e/y4011e04.htm

    Do have a look.

  11. LorLor

    Can’t wait to try these, going shopping for ingredients tonight!

    Been wheat free for about a week and can definitely see signs of “jiggly poof” and my face is less puffy. The most amazing thing for me, however, is the fact that my husband is on board with it. He generally sneers at diet books and diet foods and would often say “just use moderation.” But he read Wheat Belly and is following the plan with me.

    This may sound weird, but has anyone experienced unusually vivid dreams after going wheat-free? The last few days my dreams have been very vivid and occasionally disturbing, but none of my normal triggers were present (chocolate, full moon – go ahead and laugh but it’s true.) I wondered if maybe some of the commonly used gluten-free foods, like nuts, can have that effect. Apparently I’ve moved from wheat-induced brain fog to wheat-free Technicolor!

    • Dr. Davis

      Yes, I’ve had many people report deeper sleep and more vivid dreams.

      I’m not sure why this happens, but I suspect that wheat elimination somehow allow melatonin, the pineal hormone of sleep, to either increase or to have a greater effect.

      The deep dream-filled sleep of wheatlessness is much like the youthful sleep enjoyed by kids. I suppose we could view this as yet another aspect of the anti-aging, youth-preserving effect of wheat elimination!

      • JIllOz

        Dr Davis

        I am still experiencing the most awful cramps, especially leg cramps.
        I take magnesium but do you have any advice as to how I can alleviate/prevent them at all? (It is very cold here this winter, if that helps.)

        • Dr. Davis

          Are you taking the malate form of magnesium, Jill, 1200 mg twice per day?

          That is among the best absorbed for the fastest relief. Some people also obtain relief with addition of sea salt to their food and addition of a potassium citrate supplement, e.g., 99 mg capsules, 4-6 per day (provided there is no reason to avoid potassium like kidney disease).

      • Neicee

        My husband has said the same thing about the vivid dreams. Bless his heart, he really is trying to stick to this alteration of eating habits. I’ve not experienced it but sleep 7/8/9 hours a night. Still have the occasional night of waking up at 3AM, but that can be explained by having fallen asleep at 8PM. I used to get no more than 4-5 hours sleep a night, a more times than not, less.

      • LorLor

        I read the term “jiggly poof” on some wheat-free site, can’t remember if it was this one or another. I believe it refers to the phenomenon of not seeing weight loss on the scale, but seeing/feeling the belly sort of deflate; the sense that while the fat may still be there, it’s jelly-like instead of solid. Part of the weight loss process, I suppose.

  12. AZheat

    Greatly love the Wheat Belly blog, testimonials, recipes and current media coverage. I have been wheat free for over 8 months, and the change is amazing. Thank you Dr Davis for all you do.
    I do have one comment ( a bit of a complaint). I have had very bad luck using the recipes posted on this blog. There always seems to be an ingredient listed that never is mentioned in the steps to producing the item.

    Case in point: made the Peanut Butter and Jelly cookies this morning. It requires both coconut and coconut flour. A paragraph tells about preparation of the coconut, toasting it, grinding it to a coffee like texture….but no where in the steps is the coconut flour mentioned! Is it to be combined with the coconut and toasted and processed? ( I didn’t think so.) As I had all the items assembled, and was ready to scoop onto the cookie sheet, I saw the lonely coconut floour bag sitting on the counter…….I tried working it into the mix, but the damage was done. The cookies would not stick together, and I pretty much have a wasted mess.

    Please ask those who edit the recipes to make sure all ingredients are accounted for in the process steps.

    Thanks for letting me air my complaint.

    • Dr. Davis

      Thanks for the feedback, AZ. I will have to go back and edit.

      Since I am the editor, I have to bear the blame!

    • Sherri Eley

      They don’t stick together even with the flour added. I put it in where I thought it should be added when I realized the recipe did not mention the coconut flour in the instruction. The cookies turned out terrible. Taste okay if you don’t mind eating them with a spoon they do not hold together. Something must have been left out.

  13. TomR

    I made a batch and they turned out pretty well, but I did have a couple of comments and suggestions:

    I used Splenda Granulated as a sweetener (no Swerve either). The macaroons were a little dry and were very crumbly. I think this is because of the sweetener I used. Splenda Granulated measures the same as cane sugar, so I ended up with a half cup of dry powder that Dr. Davis didn’t use in his recipe. I should probably have added more liquid to compensate.

    When I put the dried cherries through the food processor, I ended up with a big gooey mass that never mixed evenly into the dough. A lot of the macaroons ended up with no cherries in them, while others had a big clump of cherry goo. The ones with cherry goo are really good, but I think next time I will try using whole dried cherries to avoid the clumping affect.

    I used a spoon to scoop out the dough and shaped the macaroons into balls, which split apart as soon as I put them on the cookie sheet. This may be due to my use of the Splenda powder, but I would have been better off shaping them with flat bottoms, as the macaroons in Dr. Davis’ photo appear to have.

    The taste of these is very good. Thanks, Dr. Davis, for another good wheat-free recipe. I’m looking forward to your upcoming cookbook!

    • Dr. Davis

      Live and learn, Tom!

      Perhaps I should have mentioned that if your cherries are reduced to a gooey mass, it needs to be broken down into small bits and pieces.

  14. Elizabeth (@destinycoach)

    TY for your awesome recipes, Dr. Davis,
    I use the cracker recipe weekly to make my “bread’ and loving it!
    I also mix in flax seeds, chia seeds and add different spices to different batches to make it more interesting.
    Using silicone baking sheets makes it easier to bake them in a low-heat oven..

    Another good way to go is to eat raw, as much as possible…
    So, similarly to your macaroon recipes, I make cacao-coconut protein rolls without baking. Adding crushed almonds, almond butter, date paste, cherries (or other dry fruits) and shredded coconut makes this protein energy bar a real meal to go a long way. If anyone is interested, I would be happy to post a recipe. :)

    • Dr. Davis

      Yes, please do, Elizabeth!

      I’ve been meaning to do something similar. But yours sounds really yummy!

  15. EarlyI

    I made the recipe for a pot luck luncheon. They were well received but having sampled the raw dough, the cooked product didn’t not have much peanut butter/jelly taste at all. I used the powdered Trevia and my finished cookie only held together because I firmly pressed the scooped up dough in my hands. I can see this new world of non-wheat flour cooking is going to take a lot of testing .

  16. Sherri Eley

    Don’t waste your time or money on this one. I did. If you don’t mind eating the result with a spoon, then go for it. It also didn’t specify in the recipe instructions when to add the coconut flour. I added it where it made sense to me, but the dough would not stick together when I tried to form cookies. Pass this one by.

    • Dr. Davis

      Correction made, Sherri. Thanks for catching.

      I’m not sure what you are doing wrong. Tested it twice and worked great both times, as it has for others.

  17. Tina Berryman

    I thought these were delicious. The dough didn’t stick together for me, either, so I molded a small portion in the palm of my hand in order to form a cookie. Next time, though, I’ll simply plunk the dough in a small bake pan and cut it into bars after they’re baked. Will probably have to bake it a minute or two longer, but it will be much easier, and they should taste just as wonderful. I love the flavor and texture of coconut, so didn’t pulse the mixture. Thanks for another great recipe!

  18. Pat Waite

    I didn’t know what to do with the coconut flour from the original recipe either so I left it out. I also added another egg white which made them moister and easier to work with. Everything was scoopable and held together just fine. I could not find dried unsweetened berries so I thought of leaving them out and coating the top with a chocolate mixture made from 2 squares of unsweetened chocolate, 1 1/2 tbsp. butter, 1 1/2 tbsp. coconut oil and stevia adjusted to desired sweetness. My hope was to make them more like reeses pieces. It worked pretty well but next time I would use more peanut butter to get the nice chocolate/peanut butter contrast. I will have to reconsider those extra egg whites if I add more sticky peanut butter, but then again, maybe not!

  19. Boundless

    > Also, I used Swerve in this recipe, the erythritol-inulin mix that …

    At swervesweetener.com, Swerve does not list inulin as an ingredient. Their FAQ, however, contains a poorly-worded answer that leaves the matter unclear. Does anyone have any further information?

    • Dr. Davis

      Hi, Boundless–

      Looks like they call it “oligosaccharides” on their website.

      There are indeed variations among the various oligosaccharides due to variations in the sugar monomers that constitute the complex polymeric oligosaccharide structure. But they are all meant to be indigestible to humans, instead digested to fatty acids in the intestinal tract by gut bacteria, thus the gas effect experienced by some people.