I wanted to switch it up this year and make a pumpkin-flavored something that I’d never had before! Combine that with a strong coconut craving and you get these delicious little guys.
I wanted to make a cleaner and more simple version of macaroons (mostly because I couldn’t stand the thought of wasting the multiple egg whites that the traditional recipe calls for). What I came up with turns out to be vegan, gluten-free, and refined sugar free! But most importantly, they are cute and taste really good.
- 1 c. shredded unsweetened coconut (Bob’s Red Mill has a great one)
- ½ t. cinnamon
- ¼ t. salt
- ⅛ t. cloves
- ⅛ t. nutmeg
- 2 T. melted coconut oil
- 2 T. raw honey
- 3 T. pumpkin puree
- 1 t. vanilla
- Preheat oven to 350 degrees.
- In a mixing bowl stir together the coconut, cinnamon, salt, cloves, and nutmeg.
- Add the coconut oil, honey, pumpkin, and vanilla and stir together.
- The mixture should resemble crumbly cookie dough and should be able to pack down when you press on it. If it’s too dry, add a little more pumpkin or a little milk.
- Grease a cookie sheet (I use coconut oil spray) and place tightly packed tablespoons of the coconut mixture onto the sheet. Try to get the bottoms of each cookie as flat as possible for even cooking. A small cookie scoop works great for this.
- Bake in the preheated oven for about 10-12 minutes, depending on how firm you want your cookies.
- Remove them from the oven and let them cool ON THE PAN for at least an hour. They firm up as they cool.
- To make a nice garnish, mix a little more pumpkin puree with maple syrup and drizzle over the top. Dust with powdered sugar (also optional) and serve!
These have a delicious buttery coconut flavor with a hint of pumpkin and warm fall spices. I have plans…to eat one for dessert…and crumble one over my oatmeal for breakfast tomorrow! Oh my, I can’t wait.
Time for dessert!