Pumpkin Spiced Macaroons

Inspired by the season’s flavours of pumpkin and warm spices, these grain-free treats are sure to satisfy your sweet cravings without any of the guilt! They’re sweetened with unrefined maple syrup and boast all of the health benefits that coconut and pumpkin have to offer.  Coconut is full of fibre and healthy fats that boost metabolisms and immune systems, while pumpkin is loaded with antioxidants. Free of gluten, dairy, refined sugar, but full of moist decadence!

Pumpkin Spiced Coconut Macaroons

  • 1 large egg
  • ¼ teaspoon sea salt
  • ¼ cup unsweetened, canned, pumpkin purée (don’t use ’pumpkin pie filling’ as this is loaded with sugar!)
  • ¼ cup pure maple syrup (or honey)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie seasoning (or a mix of allspice, grated nutmeg, ground cloves and/or ginger)
  • 2 ½ cups (200 gr) unsweetened shredded coconut

Preheat the oven to 350degrees F.

Whisk the egg with the salt (about 30 seconds) either by hand or with a stand mixer. Add in the pumpkin purée, maple syrup, vanilla and cinnamon/pumpkin seasonings and continue whisking another 1-2minutes. Stir in the coconut until it’s all well coated with the liquid mixture.

Form about 14-18 ‘golf-ball’ sized-macaroon balls (about 1 heaping tablespoons of mixture) and place about an inch apart on a parchment-lined baking sheet. To form the “balls”, it’s best to first moisten your hands with water. Then, using a spoon to scoop the mixture, shape them in your palms, packing them firmly.  Bake for 12 minutes. When they first come out of the oven, they will be soft in the middle and somewhat crumbly. Just leave them untouched for about 20-25minutes to allow them to firm up.  They can then be transferred to an airtight glass container for storage, or served and enjoyed!

Looking for a classic Coconut Macaroon recipe?

Look no further – see here!


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