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 (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!
Directions
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!
I will definitely be making this SOON! Love pumpkin, coconut and chocolate together. yum!
ReplyDeleteWhat 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.
ReplyDeletedrooling . . . thank you! :)
ReplyDeletethese are like the delicious Hail Merry brand. been thinking about replicating them and saving money.
ReplyDeleteThese 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/
DeleteA 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!
ReplyDeleteHow was it without the honey/maple syrup? did you put in the vanilla at all??
Deletethese 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.
ReplyDeleteI 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?
ReplyDeleteHaha 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!
DeleteCan I use regular vegetable oil in place of the coconut oil?
ReplyDeleteI have not tried it, but I am sure it would work.
DeleteIt might not hold up as well afterwards though because coconut oil solidifies at room temperature. I'd go with the real stuff ;)
DeleteCalories / Nutrients, please and thanks
ReplyDeleteWith 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.
DeleteLove this! Check these out! http://barbsfitublog.wordpress.com/2012/09/28/butternut-muffins/
ReplyDeleteThese are absolutely wonderful. I love the combination of everything and I didn't have to adapt/change one thing to suite my preferences. YUM!
ReplyDeleteAnother amazing recipe! Just brilliant. Pinned - and can't wait to make.
ReplyDeleteThey are so tiny and lovely! Want to grab one :)
ReplyDeleteWhat 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.
ReplyDeleteAny idea about subbing stevia in place of the honey?
Thanks!
Do you think if I use Bob's red mill coconut but add a bit of almond flour they will hold up better?
ReplyDeleteWhat 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! :)
Oooh, try pulsing it. It may still hold up fine with Bob's. it's worth a try.
DeleteYum! 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.
ReplyDeleteOh 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!
ReplyDeleteLaura
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! :)
ReplyDeleteLove this recipe, relly good :-)
ReplyDeleteI'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 :-)
I just made these--yummy!! Sharing on Facebook :)
ReplyDeleteMade! Success! I melted the chips down and made a chocolate drizzle on stop of the macaroons instead...
ReplyDeleteThis 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...
ReplyDelete