Go Back

Pumpkin Spice Coconut Macaroons

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!

Course Dessert, Treats
Cuisine Dairy-free, Gluten-free, Grain-free
Keyword coconut macaroons, macaroons, pumpkin spice
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 22


  • 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


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Mix the shredded coconut and pumpkin pie spice together in a large bowl. Then, add the remaining ingredients and mix well.

  3. 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.
  4. 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.

Recipe Notes

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.