Paleo Pumpkin Coconut Macaroons

These super-easy cookies taste crunchy on the outside, and like pumpkin pie on the inside. Kids love to make them as they’re foolproof and quick to enjoy. Made of real food and so yummy, no one will ever guess they’re healthy. Especially if you use a zero-sugar natural sweetener suggested, then they’re 100% guilt-free and won’t raise your blood sugar. A Paleo-adaptation of those decadent old-fashioned macaroons with evaporated milk and tons of sugar, these babies are free of gluten, grains, sugar and dairy. Tip: They taste equally delicious with squash, sweet potato, or even carrot! Adjust the amount of sweetener to taste, depending on the natural sweetness of the pumpkin or vegetable you’re using. Makes about 40 – 50 cookies.

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Paleo Pumpkin Coconut Macaroons

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Ingredients

  • 1/2 cup pumpkin meat raw or cooked - that's about 120 grams (If mixing by hand, mash or grate the pumpkin first)
  • 1/2 cup unsweetened coconut milk, medium to thick.
  • 1 to 1 1/4 cups sweetener to your taste, such as Just Like Sugar Table Top natural chicory root sweetener, or 3 1/3 tablespoons PureLo Lo Han Sweetener by Swanson, or 3/4 cup raw honey, or your favorite sweetener. (I included 1/3 cup Just Like Sugar Brown natural chicory root sweetener in that, for deep flavor.)
  • 1/4 teaspoon unprocessed salt
  • 2 teaspoons vanilla
  • 1/8 teaspoon maple flavor (optional)
  • 1 1/2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, and 1/8 teaspoon each cardamom, cloves, ginger, and allspice)
  • 1 large egg
  • Finely grated zest of 1/2 orange (optional for more zingy flavor)
  • 3 cups unsweetened shredded coconut flakes

Instructions

  1. Preheat oven to 350º F. Line 2 cookie sheets with parchment paper.
  2. In a food processor or blender, mix together the pumpkin, coconut milk, sweetener, salt, vanilla, maple, spices, egg, orange zest, and 1/2 cup of the coconut flakes. Mix well until sweetener is dissolved. If mixing by hand - use grated or mashed pumpkin.
  3. Mix the rest by hand in a mixing bowl. Add the remaining 2 1/2 cups shredded coconut. Stir until combined.
  4. With two teaspoons, drop 1-inch mounds of dough spaced 1/2-inch apart on the cookie sheets. Press each mound together a bit if you like so it stays intact. Macaroons can be slightly irregular and shaggy. They don't spread much, so they can be close together.
  5. Bake 16 - 20 minutes, or until slightly golden brown on the bottom. Remove from oven, cool 5 minutes (if you can) and enjoy.