Wednesday, 12 February 2014

Pumpkin Pie Spice Coconut Macaroons

I love pumpkin pie.  I love the smell of pumpkin pie.  I love everything pumpkin pie.  Sadly the Paleo pumpkin pie I attempted was an epic flop.  I came accross this recipe and I thought... I have all of the ingredients, I may as well give it a try.  I mean, it can't be any worse than my pumpkin pie was. LOL.

It is a super super easy recipe.  I always have pumpkin on hand because we (Avery and I) love to make pumpkin pancakes together.  Avery will not eat the macaroons, but I am ok with that... because I love them.  I made them over the weekend for my Pampered Chef party, and they were a hit (or so I am assuming because there was none left at the end of the party.

I have to confess I do not make these very often, because when I do.... I feel the urge to eat them all. Every single last one.  There is just something wonderful about coconut that I cannot resist... and combine with pumpkin pie.... mmmmmmmm

So here is the recipe... and my additions/alterations in red :-)

2 cups unsweetened fine-shredded coconut - I buy giant bags of it at Costco
3 teaspoons (or more if you like*) pumpkin pie spice mix or make your own mix - Of course I added a little bit  more ;-)
1 tablespoon coconut flour - I buy giant bags of organic coconut flour at Costco
1/8 teaspoon salt
1/8 teaspoon baking soda
1/2 cup roasted pumpkin puree or canned pumpkin - I use the pureed stuff
1/4 cup coconut oil, softened or liquid - I use melted coconut oil (mixes better)
1/4 cup honey (or maple syrup, agave or coconut nectar) - I have used both maple syrup and honey - I think I prefer the maple syrup version
1 teaspoon vanilla is optional - I never measure the vanilla!!!
1/4 cup optional Enjoy Life mini chocolate chips - I used the Enjoy Life Chocolate Chunks (Superstore and Save-on sell them) and I used way more than 1/4 cup

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! My coconut is just the regular old coconut and it works fine :-)

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. I didn't do this - my macaroons didn't burn on the bottom either.  Use the middle or top shelf

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.  I just dump all the ingredients in my kitchenaid stand mixer.

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. I use my Pampered Chef large round scoop.  Makes a nice neat macaroon, and you can skip the next step :-)

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. I have yet to try this.  I think they are pretty amazing as they are.

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 my macaroons are pretty big, so I typically only get 12

I hope that you enjoy these delicious little treats as much as I do!!

Happy Baking!!


  1. Replies
    1. I'm glad you enjoyed them! I'll make some more soon, so I will have Granny drop some off for you!!