Description
Pumpkin Coconut Macaroons are a delightful twist on the classic macaroon, combining rich flavors of pumpkin and coconut, perfect for fall.
Ingredients
- Shredded coconut: 2 cups (unsweetened)
- Pumpkin puree: 1 cup (canned or homemade)
- Sweetened condensed milk: 1/2 cup
- Vanilla extract: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Salt: a pinch
- Egg whites: 2 large (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a baking sheet lined with parchment paper.
- In a large mixing bowl, combine shredded coconut, pumpkin puree, sweetened condensed milk, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt. If using egg whites, beat them until frothy and fold into the mixture.
- Scoop out portions of the mixture and shape them into small peaks or mounds on the prepared baking sheet.
- Bake for about 15-20 minutes until the tops are golden brown and edges are crispy.
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use unsweetened shredded coconut for best results.
- Adjust sweetness by modifying the amount of sweetened condensed milk.
- For chocolate-dipped macaroons, dip the cooled macaroons in melted chocolate.
- For spiced macaroons, add ground ginger or allspice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
Keywords: Pumpkin, Coconut, Macaroons, Dessert, Fall Treat