Step 1: Preheat your oven to 325°F (165°C) and line two large baking sheets with parchment paper or silicone baking mats to prevent the chai spiced pumpkin macaroons from sticking.
Step 2: In a large mixing bowl, combine the shredded coconut, pumpkin puree, sweetened condensed milk, vanilla extract, and all the chai spices (cinnamon, cardamom, ginger, cloves, and salt). Mix thoroughly until the coconut is evenly orange and fragrant.
Step 3: In a separate clean bowl, whisk the egg white until stiff peaks form. Gently fold the beaten egg white into the pumpkin coconut mixture using a spatula. This adds lightness to the chai spiced pumpkin macaroons.
Step 4: Using a small cookie scoop or two spoons, drop rounded tablespoons of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.
Step 5: Bake for 20-22 minutes, or until the edges and bottoms of the chai spiced pumpkin macaroons are lightly golden brown.
Step 6: Remove from the oven and allow the chai spiced pumpkin macaroons to cool completely on the baking sheet. They will firm up as they cool.
Step 7: Once fully cooled, serve immediately or store in an airtight container.