Can I use fresh pumpkin for this pumpkin coconut macaroons recipe?

Yes, you can use fresh pumpkin puree, but make sure it is very thick and well-drained. Homemade puree often has more water than canned versions, which might affect the texture of the pumpkin coconut macaroons recipe.

Are these pumpkin coconut macaroons gluten-free?

Yes! This pumpkin coconut macaroons recipe is naturally gluten-free as it contains no flour. Always check your specific brands of coconut and condensed milk to ensure they are certified gluten-free if necessary.

How should I store these macaroons?

Store the macaroons in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze beautifully for up to 3 months.

pumpkin coconut macaroons recipe: 5 Steps to Perfection

Description

A chewy, spiced, and gluten-free pumpkin coconut macaroons recipe that combines the tropical sweetness of coconut with the warmth of pumpkin spice.

Ingredients

Scale

14 oz sweetened shredded coconut
1/2 cup pumpkin puree (pat dry)
1/2 cup sweetened condensed milk
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
2 large egg whites, room temperature

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Instructions

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 sticking.
Step 2: In a large bowl, stir together the shredded coconut, pumpkin puree, sweetened condensed milk, vanilla extract, cinnamon, ginger, cloves, and salt until thoroughly combined.
Step 3: In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the pumpkin coconut mixture until no white streaks remain.
Step 4: Using a small cookie scoop or a tablespoon, drop rounded mounds of the pumpkin coconut macaroons recipe batter onto the prepared baking sheets, spaced about 1 inch apart.
Step 5: Bake for 20 to 22 minutes, or until the edges and bottoms are lightly golden brown. Let the macaroons cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

Ensure the pumpkin puree is well-blotted to prevent the macaroons from becoming too soft. You can drizzle with white chocolate for extra decadence.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Desserts & Baked Goods
Cuisine: American

Nutrition

Serving Size: 1 macaroon
Calories: 110 kcal
Sugar: 11 g
Sodium: 45 mg
Fat: 6 g
Saturated Fat: 5 g
Unsaturated Fat: 0.5 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 2 g
Protein: 1 g
Cholesterol: 5 mg