Pumpkin Spice Coconut Macaroons
2 cups unsweetened fine-shredded coconut (I use Let's Do Organic**)
3 teaspoons (or more if you like*) pumpkin pie spice mix or make your own mix
1 tablespoon coconut flour
1/8 teaspoon salt
1/8 teaspoon baking soda
1/2 cup roasted pumpkin puree or canned pumpkin
1/4 cup coconut oil, softened or liquid
1/4 cup honey (or maple syrup, agave or coconut nectar)
1 teaspoon vanilla is optional
1/4 cup optional Enjoy Life mini chocolate chips
Note: If the pumpkin is very dry once roasted, it is possible that you may need to add another tablespoon of coconut oil to the recipe. This is only needed if you find the cookies don't hold together once baked AND cooled. Cookies will be breakable till they have cooled though.
*If you use more than 1 tablespoon of spice, your cookies will be darker looking and less "pumpkiny looking".
**A coarser or thicker shredded coconut such as Bobs Redmill may cause the cookie to be more breakable. I like the above brand or look for "macaroon coconut"...YEP, there's a special 'shred' for that!
Preheat the oven to 350 degrees
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 first five dry ingredients.
Add the rest of the wet ingredients (and optional chocolate chips) directly to the dry ingredients. Using your hands (my favorite, as I get to lick my fingers later), a rubber spatula or standing mixer on low, mix the cookie dough until all ingredients are well combined.
Using a rounded tablespoon (measuring spoon), scoop up some dough, filling the spoon. Drag the spoon on the side of the bowl packing the dough down some 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. Note: You 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 and a little at the top too.. Allow to cool for at least 5 minutes before moving from the pan, or they will break apart.
Makes 18-20 cookies
Remember, baking times will vary from oven to oven.
Serve and enjoy!