Tuesday, October 2, 2012

Pumpkin Spice Coconut Macaroons (grain/dairy/nut/egg free)



For any of you who can't have pumpkin (or just don't like it) I apologize! There is no cure for my pumpkin obsession. And believe me, I have tried everything. EVERYTHING,
including trying to push "through" the obsession by eating an ungodly amount of pumpkin, only to find myself stuffed and craving more! 

But don't worry too much about me, it will pass....in a few months or so. For the rest of you, I give you my latest pumpkin creation. Best of all, it's not only egg free but also nut free as well! Enjoy and may the pumpkins be ever in your favor!

Pumpkin Spice Coconut Macaroons
Grain/Gluten/Dairy/Egg/Nut Free

Ingredients:

2 cups unsweetened fine-shredded coconut (I use Let's Do Organic**)
3 teaspoons pumpkin pie spice mix or make your own mix
1 tablespoon coconut flour
1/8 teaspoon salt
1/8 teaspoon(pinch) baking soda
1/4 cup mini chocolate chips ( I like Enjoy Life )
1/2 cup cooked pumpkin puree or canned pumpkin
1/4 cup coconut oil, softened or liquid
1/4 cup honey (or other liquid sweetener)
2 teaspoons vanilla 

Method:

Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Place another cookie sheet under the first one. This will help to keep the bottoms of the cookies burning.

In a large bowl, combine together the coconut, spices, flour, salt and baking soda and chocolate chips.


In another bowl mix together the pumpkin, coconut oil, sweetener and vanilla until just combined. Add the wet pumpkin mixture to the dry 
ingredients, gently mixing till it comes together, like a cookie dough.  If it seems too wet, just add more coconut. If it is too dry to hold together when pressed, add a little more pumpkin or oil.


Using a rounded tablespoon (measuring spoon), scoop up some dough, filling the spoon. Drag the spoon on the side of the bowl, gently packing the dough down and making the bottom of the cookies smooth and flat. 


Tap the spoon on the bowl, letting the cookie fall into your hand, then place it on the cookie sheet. It should be a nicely formed mound that holds together. Repeat with the rest of the dough.


NoteYou may need to clean the spoon a few times as you work if you notice the dough starting to stick to the spoon. You can also grease the spoon with a little coconut oil if needed.

If desired sprinkle the tops of the cookies with more pumpkin spice or nutmeg.


Bake at 350 degrees for about 18-20 minutes, or until lightly golden and crispy around the edges. Allow to cool for at least 5 minutes before moving from the pan, or they will break apart.


Makes about 18 cookies. 
Serve and enjoy!

33 comments:

  1. I will definitely be making this SOON! Love pumpkin, coconut and chocolate together. yum!

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  2. What a great recipe for egg and grain free macaroons. I will have to try them as soon as I get home from work. And I completely understand your pumpkin obsession.

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  3. these are like the delicious Hail Merry brand. been thinking about replicating them and saving money.

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    1. These are much lighter in texture than the Hail Merry ones. However I do have a vanilla macaroon made with almond flour that is much more like the Hail Merry ones. http://www.mommypotamus.com/vanilla-bean-coconut-macaroons-gaps-paleo-primal/

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  4. A cookie I can actually eat! Hooray!! Though I'm going to try it without the honey or maple syrup...Thanks for the amazing recipe. I am pumpkin obsessed all year round, so please keep the recipes coming!

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    1. How was it without the honey/maple syrup? did you put in the vanilla at all??

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  5. these look perfect! i love the combination of pumpkin, coconut, and chocolate chips. it's a perfect cookie to serve for a halloween party or thankgiving.

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  6. I know I said this on Facebook, but I swear you must be a mind reader. No joke I was sitting here yesterday writing up and figuring out a recipe for pumpkin macaroons, I was getting sooo excited about it and then your post popped up in my Facebook feed, like you were inside my head. Haha, I can't decided if I should just scrap my recipe and just make yours and save myself the time or make both and compare, haha. Can never have too many cookies, right?

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    Replies
    1. Haha this happens to me all the time! Don't scrap it. I've made 3 different macaroon recipes now and I enjoy all of the equally!

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  7. Can I use regular vegetable oil in place of the coconut oil?

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    1. I have not tried it, but I am sure it would work.

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    2. It might not hold up as well afterwards though because coconut oil solidifies at room temperature. I'd go with the real stuff ;)

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  8. Calories / Nutrients, please and thanks

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    1. With the days spent creating, making and photographing my recipes, I don't take the time to work these details out. We do keep our treats to a minimum in our house though. If you do work them out though, please share, I am sometimes curious.

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  9. Love this! Check these out! http://barbsfitublog.wordpress.com/2012/09/28/butternut-muffins/

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  10. These are absolutely wonderful. I love the combination of everything and I didn't have to adapt/change one thing to suite my preferences. YUM!

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  11. Another amazing recipe! Just brilliant. Pinned - and can't wait to make.

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  12. They are so tiny and lovely! Want to grab one :)

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  13. What a great blog! Excited to try some of your recipes. We're GF/SF/DF (and I'm egg-free!) around here and it's hard to find good recipes for treats.

    Any idea about subbing stevia in place of the honey?

    Thanks!

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  14. Do you think if I use Bob's red mill coconut but add a bit of almond flour they will hold up better?
    What about a flax egg? Would that ruin the texture?
    Or can I just pulse my coconut in the food processor a few times to get a finer texture? Or do you think it will turn right into coconut butter..
    Thank you! These look like perfection, can't wait to try them out! :)

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    Replies
    1. Oooh, try pulsing it. It may still hold up fine with Bob's. it's worth a try.

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  15. Yum! I've been craving cookies like crazy and this will do the trick. It's a gray rainy day on top of it so this with a nice cup of tea will do wonders.

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  16. Oh boy these are good! Thank you so much for the recipe. I am doing an autoimmune paleo diet and these will help when I want a special treat. Made exactly as written and they turned out perfect!
    Laura

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  17. SOOOOOOO good! I made them with butternut squash instead of pumpkin, did use the vanilla, did not use the chocolate chips. Thank you so much! :)

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  18. Love this recipe, relly good :-)

    I've modified it a bit to make a less sweet everyday treat. What I did was to double the coconut oil, use a bit more coconut flour and 1 tbsp yacon sirup. At first I thought they were not sweet enough, but they've grown on me :-)

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  19. I just made these--yummy!! Sharing on Facebook :)

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  20. Made! Success! I melted the chips down and made a chocolate drizzle on stop of the macaroons instead...

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  21. This is a truly delicious macaroon recipe - my new favorite! It's so good that I overcooked these babies by (gasp!) 20 minutes and they're still good. Like, really good. Keep your eyes out for a post on Eating on a Napkin for 'Burned Coconut Macaroons' in the near future...

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  22. ooooooooooooooh I might make these later, but with raisins! :) thanks for the recipe!

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  23. Made these today. Did not have macaroon coconut so I used my dry vitamix attachment and made mine macaroon worthy. Turned out wonderful, even my picky husband likes them. I did use vanilla and a bit less of the spice to ensure I could taste coconut along with the pumpkin. TY for the recipe!

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  24. I just thought I'd pop in and let you know I've just cooked these (found your recipe on Pinterest) and they are absolutely delicious. Thank you for sharing :)

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  25. Just took these out of the oven. My house smells incredible! Cannot wait to taste them!!

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