Pumpkin Macaroons
Indulge in the cozy flavors of fall with these irresistible Pumpkin Macaroons—a delightful twist on a classic treat! Made with shredded unsweetened coconut, creamy pumpkin puree, and a warming blend of pumpkin pie spice and cinnamon, these macaroons boast an ideal balance of chewiness and seasonal spice. Featuring a touch of sweetened condensed milk and light, fluffy egg whites, the recipe ensures a soft texture with golden, crispy edges. For an extra touch of decadence, drizzle them with melted white chocolate or dip the bottoms for a stunning finish. Ready in under 40 minutes, these easy-to-make macaroons are perfect for autumn gatherings, holiday dessert spreads, or a sweet homemade gift. Enjoy the ultimate fusion of tropical and fall-inspired flavors in every bite!
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Recipe Information
Ingredients
- 3 cups Shredded unsweetened coconut
- 0.75 cup Sweetened condensed milk
- 0.5 cup Pumpkin puree
- 1 teaspoon Pumpkin pie spice
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 2 large Egg whites
- 0.25 teaspoon Salt
- 0.5 cup White chocolate chips (optional, for drizzling or dipping)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, pumpkin puree, pumpkin pie spice, ground cinnamon, and vanilla extract. Stir until well mixed and the coconut is evenly coated.
In a separate bowl, beat the egg whites with the salt until soft peaks form. This will give the macaroons a bit of lift and prevent them from being too dense.
Gently fold the beaten egg whites into the coconut mixture using a rubber spatula. Be careful not to deflate the egg whites too much.
Using a small cookie scoop or two spoons, drop heaping tablespoon-sized mounds of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 16-18 minutes, or until the edges of the macaroons are golden brown and crisp.
Remove from the oven and allow the macaroons to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
If desired, melt the white chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth. Drizzle the melted chocolate over the cooled macaroons or dip the bottoms in chocolate and let them set on parchment paper.
Serve the macaroons or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.1 g | 272% | |
| Saturated Fat | 173.9 g | 870% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1155 mg | 50% | |
| Total Carbohydrate | 253.5 g | 92% | |
| Dietary Fiber | 49.6 g | 177% | |
| Total Sugars | 194.1 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 863 mg | 66% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2092 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
