Pumpkin Coconut Macaroons

Satisfy the sweet tooth in a way that feels simultaneously indulgent and healthy – while also being incredibley easy to bake up.

Doesn’t sound possible, I know, but these pumpkin coconut macaroons are indeed both. They’re also gluten-free and vegan making this an ideal recipe to share at holiday gatherings and potlucks.

To Spice or Not

I know this time of year, screams for pumpkin spice everything. I’m a fan of itself myself adding to muffins, candy, and more. In these macaroons, however; I’ve skipped any spice to allow the coconut and pumpkin to be the dominant flavors. If that seems like too much of a sin, add ½ teaspoon of pumpkin spice with the starch.

Any Winter Squash

Canned pumpkin works perfectly in these cookies. However, most any cooked and pureed winter squash would also work. If you have something leftover from other meals, use it here with confidence. I’ve used lower salmon river squash and sweet meat squashes with great success.

Optional Chocolate Dip

Give the macaroons an extra hit of flavor and beauty by dipping some in melted choclate. Dip the bottoms or tops as desired. You could also just drizzle with some melted chocolate for a stripes effect.

Use whatever chocolate you prefer. Something dark will generally keep it vegan, milk or white chocolate will often include milk meaning they are no longer vegan.

Macaroon Size

Make the cookies as big or small as you prefer. Small bite-sized pumpkin macaroons are ideal for filling up a big platter at a potluck or as part of a dessert buffet

Bigger macaroons might be more appropriate for simple desserts after a meal or for serving at afternoon coffee or tea.

How to Serve

There’s no reason to make this complicated, macaroons are easy and delightful all on their own.

Serve these tasty treats alongside your favorite warm drink for an easy fall or winter treat.

On a cold night, serve it alongside some dairy-free hot chocolate for a truly indulgent dessert.