Macaroons don't really get much attention these days--these slightly frumpy, lumpy coconut cookies receive far less attention than their glamorous cousin, the macaron.

But there's a variation which ought to make you take notice: the Chocolate Peanut Butter Macaroon. The result of some kitchen experimenting when I was testing out a recipe for Angel Food Cake Macaroons from The Cake Mix Doctor Returns , this was a decidedly happy outcome, resulting in a cookie which is chewy, moist, and incredibly rich. So rich that adding frosting is excessive, though? Not a chance. Sandwiched with some leftover frosting from my Hartford Election Day cupcakes, these macaroons even approach being cute--but more importantly, they're an absolute dream to eat.

Note: While I used a cake mix recipe for the macaroons, I have a feeling that adding the peanut butter and cocoa to just about any plain coconut macaroon recipe would probably work out fine.

Chocolate Peanut Butter Macaroons Recipe

Adapted from Angel Food Macaroons from The Cake Mix Doctor Returns

- Makes about 48 small cookies -

Ingredients

1 package (16 ounces) Angel Food Cake Mix
1/2 cup water
1 1/2 teaspoons vanilla extract
3 cups sweetened flaked coconut
1/2 cup peanut butter (smooth, or lightly grainy textures, work best--don't use chunky. Or low fat)
2 tablespoons cocoa powder
You'll need: Parchment paper, for lining baking sheets

Procedure

Preheat oven to 350 F. Line two baking sheets with parchment paper; set aside.
Place the cake mix, water, and vanilla in a large mixing bowl; mix in your electric mixer on low speed until smooth, about 30 seconds. Stop and scrape down sides of the bowl. Increase speed to medium and beat for one more minute.
Add your peanut butter and cocoa powder and mix on low speed just until incorporated.
Fold in the coconut.
Drop the dough by rounded teaspoonfuls about 2 inches apart on your prepared baking sheet. Place the baking sheet in the oven and bake the macaroons until they are set and just browned lightly on the edges--about 10-12 minutes.
Remove from the oven and slide the parchment paper with macaroons on top onto a wire rack to cool for five minutes. Using a small metal spatula, remove the macaroons from the paper. You can re-use the parchment paper if you still have any dough left over as the macaroons will come off quite cleanly.
If desired, once cooled, turn over frost the bottom (flat side) of half of the macaroons and sandwich together with a second one. I used the leftover frosting from this recipe, and man, was it good.