Tis’ the season for pumpkin spice. From treats to coffee, it seems to pop up everywhere. I for one, am a fan when used in moderation as too much can be a bit much. That said, I’m a sucker for pumpkin pie every time. Plus, I’ll never pass up a good coconut macaroon either.
Easy to make, quite delicious and perfect for homemade gift giving. If you want to be “fancy” dip the bottoms or drizzle them with melted chocolate (see quick tip).
Pumpkin Spice Coconut Macaroons
gluten, grain, soy and dairy free
3 cups (10.8oz) unsweetened shredded coconut
½ cup (2oz) almond flour
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon sea salt
½ cup (5.5oz) maple syrup
4 large egg whites
1 teaspoon vanilla extract
- Preheat oven to 350°F. Line a large baking sheet with parchment.
- In a medium bowl, combine coconut, almond flour, cinnamon, pie spice and salt; whisk well.
- Add maple, egg whites and vanilla; mix well to combine. Cover bowl; place in fridge to chill for 60 minutes.
- Using a cookie scoop, scoop batter, flattening bottom with hand (if needed). Macaroons won’t spread so no need to space out. Bake for 20 minutes. Macaroons should be toasted brown. Allow to fully cool prior to storing (or dipping in chocolate).
Quick Tips: Dip bottoms in chocolate – In a small pot over medium heat, melt ½ cup (3.5oz) chocolate chips and 2 tablespoons coconut oil. Mix well to prevent burning. Remove chocolate from heat and carefully dip bottoms of cooled macaroons. Place onto parchment lined pan, place in fridge for 30 minutes to cool and set.