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.
Servings: 12 macaroons
Ingredients
- 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
- Preheat the oven to 325 degrees fahrenheit.
- Add the dry ingredients to a mixing bowl and stir together.
- Add the remaining wet ingredients and stir until well combined.
- Using a 1.5 tbsp cookie scoop, scoop the mixture onto a baking sheet lined with parchment paper.
- Cook the macaroons for approximately 20 minutes, turning the baking sheet halfway through.
- Cool the macaroons on the baking sheet for at least 15 minutes before transferring to a plate.
Nutrition
Calories: 163kcal | Carbohydrates: 13g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Sodium: 54mg | Potassium: 103mg | Fiber: 2g | Sugar: 9g | Vitamin A: 795IU | Vitamin C: 0.5mg | Calcium: 32mg | Iron: 0.7mg