Here’s the pumpkin recipe I promised you in Monday’s post.
Yes, another version of my beloved macaroons; this time autumn-ified!
There’s nothing I don’t love about these cookies: soft, chewy, perfectly sweet, healthy, lightly orange-hued, & full of autumn spices; not to mention the raw dough tastes incredible & is perfectly safe to eat.
In fact these would be phenomenal as macaroon truffles with a white chocolate coating! I have to get right on that…
Pumpkin Coconut-Oat Macaroons
Prep Time: 15 minutes
Cook Time: 25 minutes
Keywords: bake dessert vegan coconut oatmeal pumpkin cookies fall
Ingredients (24 macaroons)
- one 7 oz package unsweetened coconut flakes
- 1 cup reduced-fat shredded unsweetened coconut (I Like the Let’s Do Organic Brand)
- 1 cup old-fashioned rolled oats
- 3/4 cup pure maple syrup, preferably Grade B
- 1/4 cup pure pumpkin puree
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp each ground nutmeg & cloves
Preheat oven to 300°F. Line a baking sheet with a silicone baking mat or parchment paper.
In a food processor, process the 7 oz full fat flaked coconut for about 5-8 minutes, until a thick, smooth coconut butter forms, scraping down the sides as needed.
Combine the coconut butter and all of the remaining ingredients in a bowl. Stir until well-combined.
Using a mini ice cream scoop or a small spoon, scoop the dough onto the prepared baking sheet (no need to leave much room in between as they do not spread out). Bake for about 20-25 minutes, or until the bottoms of the macaroons are lightly browned. The macaroons will be very soft at this point.
Allow the macaroons to sit at room temperature on the baking sheet for about 30 minutes, or until they firm up and cool down.