Italian•indulgent
Pumpkin Spice Coconut Macaroons
These pumpkin spice coconut macaroons are the perfect autumn and winter sweet treat. They’re gluten-free, vegan, paleo and easy to make.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 cups finely shredded coconut (unsweetened)
- 1/2 cup almond flour
- 3-4 tsp pumpkin spice mix
- 1/2 cup maple syrup
- 1/4 cup pumpkin puree
- 2 tbsp coconut oil (melted)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- 1
Preheat the oven to 325 degrees fahrenheit.
- 2
Add the dry ingredients to a mixing bowl and stir together.
- 3
Add the remaining wet ingredients and stir until well combined.
- 4
Using a 1.5 tbsp cookie scoop, scoop the mixture onto a baking sheet lined with parchment paper.
- 5
Cook the macaroons for approximately 20 minutes, turning the baking sheet halfway through.
- 6
Cool the macaroons on the baking sheet for at least 15 minutes before transferring to a plate.