Satisfy That Sweet, Pumpkin Craving with a Healthy Dessert That Tastes Like Fall
Who doesn’t need more pumpkin spice in their life? Fall is certainly the season of all things pumpkin. I happen to adore pumpkin for its taste and its robust vitamin and mineral profile. Since you’re here, I bet you enjoy pumpkin too!
I developed these little sweeties to take on a road trip that I took last month to the mountains. I was feeling pumpkinny and wanted something sweet to sink my teeth into which is how these macaroons were born.
Except for eggs, these are free from the top eight allergens and quite simple to make. They’re great to take to a moms meeting or to a potluck or even a women’s dessert. I like to bring these to a coffee shop when I am meeting a friend so that I have a sweet treat to eat with my tea. Since most coffee shops have absolutely nothing there I can eat, these are satisfying for me and I don’t feel deprived.
Let’s Talk About Special Tools and Whole Food Ingredients
- First of all, be sure to see the recipe notes on getting the crunchy outside and chewy inside!
- You’re going to need organic, unsweetened shredded coconut. I buy mine here and it’s glyphosate free.
- Coconut sugar is a low glycemic sweetener derived from the sap of the coconut tree. It has a caramel flavor and is not overly sweet.
- We always have at least a gallon of raw local honey on hand that we purchase from a local apiary. To see if you have an apiary near you, click here. If you don’t, you can get raw honey here for a great price.
- You can get your organic real vanilla extract here for a decent price. It is crazy expensive everywhere else!
- Canned pumpkin is something we use a lot of in the fall. We buy it in bulk here for a very low price – it’s even organic!
- Be sure you purchase organic pumpkin spice seasoning. You can get it here.
- You’ll need a Sil Pat to keep the macaroons from sticking to the pan. They are amazing! They are reusable and never wear out and they are a great replacement for tin foil or disposable parchment paper.
- A cookie scoop is a must-have in the kitchen. I use mine all the time to make my cookies uniform. It is also a lot cleaner to use than a spoon.
Pumpkin Spice Coconut Macaroons {Gluten, Grain, Dairym Nut, and Refined Sugar Free} Recipe
- 2 organic egg whites
- 2 Tlbs. coconut sugar
- 1.5 c. unsweetened, shredded, organic coconut
- 1 tsp. vanilla extract
- ¼ c. raw local honey, warmed to be pourable
- 2 tsp. pumpkin spice
- ¼ c. organic pumpkin, canned works fine
- pinch of sea salt
- Preheat your oven to 350 degrees.
- In a medium bowl mix coconut, coconut sugar, pumpkin pie spice and salt. Whisk until combined.
- To the dry ingredients, add in the canned, organic pumpkin and cut it in with a fork until mixture resembles crumbles.
- Add warmed honey and stir until well combined.
- In a separate, small bowl, with a hand blender on high, mix egg whites until soft peaks form.
- Add vanilla into egg whites and blend to incorporate.
- Pour egg whites into coconut mixture and fold to combine. Be sure that you don't see any white remaining.
- With a medium cookie scoop place dough onto a rimmed baking sheet lined with a sil pat or parchment paper. Flatten the tops of each macaroon a smidge.
- Bake 21 minutes.
When You’re Craving Fall
These macaroons will not disappoint. With the warm spices, a hint of sweetness and crunch of the toasted coconut, you won’t be able to eat just one. If you try the recipe, I’d love for you to let me know how it turned out in the comments below. You can also rate it, which I would so much appreciate! Enjoy your dessert.
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