Pumpkin Spice Macaroons
Makes about 25-30
- 2 cups shredded, raw, unsweetened coconut
- 1/2 cup ground raw almonds (or almond flour)
- 1/2 cup maple syrup (date paste is a great substitute)
- 1 tbsp coconut oil
- 1/4 cup pumpkin puree
- 1/2 tsp ginger powder
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- Dash cloves
- 1 tsp vanilla extract
- 1/8 tsp sea salt
1)Place coconut and spices in a large mixing bowl. Whisk together the agave, pumpkin, vanilla, and oil.
2)Pour wet ingredients over dry, and mix them all together with hands, till dough is uniformly sticky and clumps together easily. If you need to, add a little more maple syrup.
3)Scoop in tablespoons onto a lightly greased baking sheet. Set your oven at 325 degrees and bake for twenty minutes—make sure you keep an eye on the macaroon so they are no too dry.
4)I’d suggest you let them cool completely in a fridge after heating, as they’ll be pretty soft and need to set.
Mocha Chip Macaroons
Makes about 25-30
- 2 cups shredded, raw, unsweetened coconut
- 1/4 cup ground raw almonds (or almond flour)
- 2/3 cup cocoa powder
- 1/2 cup cacao nibs
- 1 tbsp instant coffee
- 2/3 cup maple syrup (or date paste)
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 1/8 tsp sea salt
1)Place coconut, almond meal, cocoa powder, coffee, and nibs in a large mixing bowl. Whisk together maple syrup, oil, vanilla, and salt.
2)Pour wet ingredients over dry, and mix thoroughly, till dough is sticky and clumps together easily. If you need to, add a little more maple syrup.
3)Set your oven at 325 degrees and bake for twenty minutes—make sure you keep an eye on the macaroon so they are no too dry.
4)I’d suggest you let them cool completely in a fridge after heating, as they’ll be pretty soft and need to set.
These are so delicious—consider making double batch – they won’t last long 🙂
