Tis *almost* the season for pumpkin spice everything and I can’t say I am mad about it! These pumpkin coconut macaroons are the perfect treat for those who want something festive, but don’t love the overly pumpkin spice flavor of everything. Not to mention, they are vegan, grain free, and oil free, which is a major win in my book! I’ll be trying not to use that as justification for eating these for breakfast. HA!
Recreating treats to make them a bit more nutritious is one of my favorite things to do and these macaroons were a WIN! I try to focus on good wholesome meals most of the time, but there is no denying that treats are a huge *and lovely* part of life. For me, they add something a little special to everyday. I regularly incorporate “treats” into days that feel long and frustrating in the way of a hot tea or mid-day yoga session. However, there’s just nothing like having an after dinner sweet treat and I TOTALLY believe that can be done in a healthier way.
Keeping ingredients simple and accessible to everyone is very important to me when I am writing recipes. These macaroons call for only 7 ingredients and will take 30 minutes or less from start to finish! YES! It’s as simple as mixing all the ingredients in a bowl, transferring to a baking sheet, and sticking them in the oven.
After I combined all the ingredients in a mixing bowl, I scooped the dough with a retractable cookie scoop. Then, I transferred it to a baking sheet, lined with a silicone mat (this is the one I have and ADORE), and used my fingers to make sure the top looked pretty. Next, I baked them in a preheated oven for 25-30 minutes, until the coconut started to turn golden.
Let the macaroons cool completely before dipping in dairy-free chocolate and putting them in the fridge on the baking sheet to harden the melted chocolate. You can store these at room temperature (I like to keep mine in a stasher bag) for 5 days or in the fridge for a week. I doubt they will last that long though!
Remember to use the hashtag #sngeats if you decide to make these! Enjoy!
Want more pumpkin treats? Check out my pumpkin spice granola!
XOXO, Jessie
Pumpkin Coconut Macaroons (Vegan & Gluten Free)
Ingredients
- 1 cup Almond Flour
- 1 and a half cups Unsweeted Shredded Coconut
- 1/3 cup pure pumpkin
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 cup melted dairy-free chocolate chips for dipping (optional)
Instructions
Preheat oven to 350 degrees Fahrenheit. Add all ingredients to a mixing bowl and stir until thoroughly combined.
Scoop mixture with a cookie scoop and level off with your fingers. Place macaroons on lined baking sheet, using your fingers to round off the top if needed.,
Bake macaroons in the oven for about 25 minutes, rotating the baking sheet halfway through to ensure they're all baked evenly. Remove from the oven when the coconut starts to look golden.
Allow the macaroons to cool completely before melting dairy free chocolate to dip them in. (optional)
Enjoy!
Notes
Macaroons could be enjoyed without the chocolate, but it adds a nice touch! I used the Enjoy Life dark chocolate chips.
