Description
These Healthier Pumpkin Spice Coconut Macaroons use simple ingredients like coconut, honey, pumpkin purée, almond butter, pumpkin spice, vanilla and salt. Ready in 20 minutes, these macaroons are quick, easy and clean eating!
Ingredients
- 1 cup unsweetened coconut (medium desiccated)
- 1 tsp pumpkin spice
- 1/4 tsp kosher salt
- 3 tbsp honey
- 2 tbsp pumpkin purée
- 1 tbsp natural almond butter
- 1/2 tsp vanilla
- 2 tbsp dark chocolate, chunks or chips
- 1/2 tsp virgin, cold-pressed coconut oil
- 1/4 cup raw pumpkin seeds
Instructions
- Pre-heat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium-sized bowl, stir together the coconut, pumpkin spice and salt.
- In a small bowl, add the honey, pumpkin purée, almond butter and vanilla. Stir until well combined.
- Add the wet mixture to the dry mixture, and stir until the coconut mixture is well coated.
- Use a 1-tablespoon cookie scoop to scoop the macaroon mixture onto the prepared baking sheet. The macaroons will not spread, so you only need to leave an inch of space around each one. You should get about 10 macaroons.
- Bake for 12-14 minutes, or until the macaroons are browned on the edges.
- Remove the macaroons from the oven. They will still be a bit soft, but they will firm up as they cool. I usually let them cool completely on the pan.
- Once cooled, add the dark chocolate and coconut oil to a small bowl and microwave for 30 seconds. Stir and microwave for another 15 seconds. Stir until smooth. Drizzle the chocolate over the macaroons and sprinkle on the pumpkin seeds. Place in the freezer for 15 minutes, or until the chocolate has set.
- Store the macaroons in an airtight container in the fridge and enjoy within 4-5 days. Or freeze for later enjoyment!
