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These pumpkin coconut macaroons came out of having a bit of cooked winter squash left over and wanting something sweet without a lot of fuss. They’re gluten-free and vegan, sweetened with maple syrup, and easy enough to pull together on a weeknight. The coconut and pumpkin carry the flavor here without any spice, though you can add a half teaspoon of pumpkin spice if you want it.
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.
Pumpkin Coconut Macaroons
Gluten-free and vegan pumpkin coconut macaroons sweetened with maple syrup. A simple fall cookie made with real winter squash or canned pumpkin.
Ingredients
- 1 Cup Pumpkin (or other winter squash) Puree
- ⅓ Cup Maple Syrup
- 3 Cups Shredded, Unsweetened Coconut
- ⅔ Cup Tapioca or Arrowroot Starch
- ¼ teaspoon Salt
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Line a cookie sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the coconut, starch, and salt. Set aside.
- In a small bowl, whisk together the maple syrup and pumpkin until emulsified.
- Pour the wet ingredients into the dry and mix well. It will seem stiff, just keep mixing.
- Form the batter into tight balls between the palm, or use a cookie scoop before placing on prepared baking sheet. The macaroons don't spread, feel free to place them close together on the pan.
- Bake in the preheated oven for 18 to 20 minutes or until edges are golden.
- Remove to a wire rack to cool completely.
Nutrition Information:
Yield:
24Serving Size:
1 cookieAmount Per Serving: Calories: 100Total Fat: 7gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 28mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 1g
We try our best but cannot guarantee that nutrition information is 100% accurate.
Would corn starch work as a 1/1 substitution? I have squash and coconut, but not the tapioca starch.
I haven’t tested it but my understanding is that it would definitely work 1/1.
Potato starch works well in place of tapioca … just tried it and it’s great.
Oh I’m so glad to know, thanks so much for sharing your results!
Yummy – thanks for the idea! We shared this with our FB readers at homesteadlady.com.
Yum! Thanks for sharing on The HomeAcre Hop! Hope you’ll stop by again today :)