Last week, I went savory with pumpkin pie spice, but this week, it’s all about sweet with these pumpkin spice coconut macaroons. After all, today is Halloween and these make the perfect bite-sized fall treat!
These macaroons are tender, warm-spiced, coconutty and just sweet enough. Plus, they’re dipped in dark chocolate. What’s not to love?
And, guess what else? There’s only 6 ingredients! I think that makes these coconut morsels even sweeter.
I must tell you though, these are quite delicate, particularly before baking. It works best to firmly press the macaroon mixture into a measuring spoon (tablespoon size), so that it forms to the shape. Then, carefully guide each macaroon out and onto the baking sheet. I had a few that fell apart and had to be remolded, but it was no big deal. Nothing wrong with a do-over! These do take a little bit of patience and are well worth it. After baking, the macaroons are still delicate, but not to the same degree. Again though, be gentle when handling and dipping in the melted chocolate.
Okay, now that you’ve been enticed and forewarned to be careful, are you ready to whip up a batch of these tasty treats?
Also, watch me make these on Portland’s KATU Afternoon Live this Friday, November 2 between 2-3pm PST! Watch the replay of my segment HERE.
Cheers and enjoy!
These fall-inspired macaroons are coconutty, warm-spiced, slightly sweet and adorned with dark chocolate. With only 6 ingredients, they come together in a flash!
- 2 cups unsweetened shredded coconut
- 2 tsp pumpkin pie spice
- 3 Tbsp pure maple syrup
- 1/4 cup egg whites
- 1 Tbsp coconut oil, melted
- 1/2 cup bittersweet dark chocolate chips or chopped dark chocolate bar
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Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
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Mix the shredded coconut and pumpkin pie spice together in a large bowl. Then, add the remaining ingredients and mix well.
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Next, scoop the mixture into tablespoon-size scoops (helps to push the mixture down inside the tablespoon, so it will hold together) and place on lined baking sheet. Bake in preheated oven for 15-20 minutes or until tops are light golden brown.
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While macaroons are cooling, melt chocolate chips or chopped dark chocolate bar over a double boiler. Once melted, remove from heat and carefully dip the bottom of each macaroon in the melted chocolate. Place back on parchment-lined baking sheet to set. Drizzle any extra melted chocolate on top or melt extra for drizzling, if desired.
These take some patience when scooping onto the baking sheet. You really have to pack the coconut into the measuring spoon and then carefully guide the scoop out. Even after baking, they are delicate, so be careful when dipping in the melted chocolate.
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