For any of you who can’t have pumpkin (or just don’t like it) I apologize! There is no cure for my pumpkin obsession. And believe me, I have tried everything…. EVERYTHING,
including trying to push “through” the obsession by eating an ungodly amount of pumpkin, only to find myself stuffed and craving more!
But don’t worry too much about me, it will pass….in a few months or so. For the rest of you, I give you my latest pumpkin creation. Best of all, it’s not only egg free but also nut free as well! Enjoy and may the pumpkins be ever in your favor!
Pumpkin Spice Coconut Macaroons
2 cups unsweetened fine-shredded coconut (I use Let’s Do Organic**)
3 teaspoons pumpkin pie spice mix
1 tablespoon coconut flour
1/8 teaspoon salt
1/8 teaspoon(pinch) baking soda
1/4 cup mini chocolate chips ( I like Enjoy Life )
1/2 cup cooked pumpkin puree or canned pumpkin
1/4 cup coconut oil, softened or liquid
1/4 cup honey (or other liquid sweetener)
2 teaspoons vanilla
1. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Place another cookie sheet under the first one. This will help to keep the bottoms of the cookies burning.
2. In a large bowl, combine together the coconut, spices, flour, salt and baking soda and chocolate chips.
3. In another bowl mix together the pumpkin, coconut oil, sweetener and vanilla until just combined. Add the wet pumpkin mixture to the dry ingredients, gently mixing till it comes together, like a cookie dough. If it seems too wet, just add more coconut. If it is too dry to hold together when pressed, add a little more pumpkin or oil.
4. Using a rounded tablespoon (measuring spoon), scoop up some dough, filling the spoon. Drag the spoon on the side of the bowl, gently packing the dough down and making the bottom of the cookies smooth and flat.
5. Tap the spoon on the bowl, letting the cookie fall into your hand, then place it on the cookie sheet. It should be a nicely formed mound that holds together. Repeat with the rest of the dough.
Note: You may need to clean the spoon a few times as you work if you notice the dough starting to stick to the spoon. You can also grease the spoon with a little coconut oil if needed.
6. If desired sprinkle the tops of the cookies with more pumpkin spice or nutmeg.
7. Bake at 350 degrees for about 18-20 minutes, or until lightly golden and crispy around the edges. Allow to cool for at least 5 minutes before moving from the pan, or they will break apart.
Makes about 18 cookies. Serve and enjoy!