Pumpkin Spice Coconut Macaroons
I found myself going back through old recipes this week and I have to say, it’s somewhat comical. This little website of mine is now two years old and some of those early recipes are a bit, well, cringe-worthy. As you can imagine, I’ve learned quite a bit about blogging, photography and website development in that period of time (read: more tech than I knew my brain could handle!).
And part of that is understanding all the ins-and-outs of SEO. Yep, food bloggers also have to be SEO-experts. Crazy, right? Well here’s why. I could develop the most delicious recipe and shoot photos that are worth of Food & Wine Magazine (*dreams*)….yet if it’s not properly optimized for Google, you guys will never be able to find it! It just gets indexed into some dark crevasse of the interwebs, making it virtually undiscoverable.
Watch me make these pumpkin spice coconut macaroons:
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Case in point – these scrumptious pumpkin spice coconut macaroons…which were definitely in one of those crevasses. Now, in all fairness to Google, after I reviewed the original recipe I also found I had a typo in the title. Ha! Obviously that doesn’t help it get found, so I fixed it. I also shot new photos after I filmed this week’s video, which I hope you like! I know I’ve been on a “healthy basics / how-to” video kick lately on my YouTube channel, but thought I’d switch gears to a full-on recipe.
Now, before I start chatting about the recipe, I’d love to get your honest feedback. Do you like these videos? Are they helpful (meaning, would you like to see more)? Or do you prefer photos only? I’m thinking of incorporating videos into every recipe, but given that they’re a bit of work, I want to make sure that you’re watching and/or like them. So…what say you?
Alrighty, let’s chat about these pumpkin spice coconut macaroons. Here’s what I love most about them – they’re bite-sized little nibbles infused with all the flavors of the season and super easy to make. Meaning, you don’t have to whip up a whole pumpkin pie to satisfy your pumpkin spice craving. Though, I do still recommend you make the pumpkin pie for Thanksgiving – it’s delicious and worth the effort!
Once you mix all your ingredients together in a bowl, just use a cookie scoop to plop little mounds onto a baking sheet. Cook them for 20 minutes until they’re golden brown on the bottom. But here’s the important part: once you remove them from the oven, make sure you let them cool completely on the baking sheet. They firm up as they cool and if you try to remove them early, they’ll break apart.
With a little 15-minute patience you’ll be rewarded with these crunchy on the outside, soft on the inside pumpkin spice coconut macaroons (and your kitchen will smell amazing). And if you can’t get enough macaroons, try my meyer lemon coconut macaroons or my chocolate coconut macaroons.
Pumpkin Spice Coconut Macaroons
Prep: 10 minutes Cook: 20 minutes Total: 30 minutes Servings: 12 macaroons PrintPinReviewSaveSavedfrom votes
These pumpkin spice coconut macaroons are the perfect autumn and winter sweet treat. They’re gluten-free, vegan, paleo and easy to make.
1.5 cups finely shredded coconut, unsweetened1/2 cup almond flour3-4 tsp pumpkin spice mix1/2 cup maple syrup1/4 cup pumpkin puree2 tbsp coconut oil, melted1 tsp vanilla extract1/4 tsp salt
Preheat the oven to 325 degrees fahrenheit.Add the dry ingredients to a mixing bowl and stir together.Add the remaining wet ingredients and stir until well combined.Using a 1.5 tbsp cookie scoop, scoop the mixture onto a baking sheet lined with parchment paper.Cook the macaroons for approximately 20 minutes, turning the baking sheet halfway through.Cool the macaroons on the baking sheet for at least 15 minutes before transferring to a plate.
Calories: 163kcal | Carbohydrates: 13g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Sodium: 54mg | Potassium: 103mg | Fiber: 2g | Sugar: 9g | Vitamin A: 795IU | Vitamin C: 0.5mg | Calcium: 32mg | Iron: 0.7mg Course: Dessert Cuisine: Italian Keyword: coconut macaroons, Pumpkin Spice
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Salted Caramel Apple Pie Ice Cream
Molten Chocolate Cake
Raw Mixed Berry and Vanilla Bean Cheesecake
Note: this recipe was originally posted October 2014, but just updated to include a new video, photos and description.