Author Notes
These are a super quick and easy recipe that will have you wanting more... so make it a double batch. —activevegetarian
Ingredients
- Pumpkin Spice Macaroons
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2 cups
raw shredded, unsweetened coconut
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1/2 cup
ground raw almonds (almond flour)
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1/2 cup
maple syrup
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1 tablespoon
coconut oil
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1/4 cup
pumpkin puree
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1/2 teaspoon
ginger powder
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2 teaspoons
ground cinnamon
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1/4 teaspoon
ground nutmeg
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1 dash
ground cloves
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1 teaspoon
vanilla extract
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1 pinch
sea salt
- Mocha Chip Macaroons
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2 cups
raw, shredded, unsweetened coconut
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1/4 cup
ground raw almonds (almond flour)
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2/3 cup
cocoa powder
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1/2 cup
cocoa nibs
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1 tablespoon
instant coffee
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2/3 cup
maple syrup
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2 tablespoons
coconut oil
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1 teaspoon
vanilla extract
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1 pinch
sea salt
Directions
- Pumpkin Spice Macaroons
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1)Place coconut and spices in a large mixing bowl. Whisk together the agave, pumpkin, vanilla, and oil.
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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.
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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.
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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
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1)Place coconut, almond meal, cocoa powder, coffee, and nibs in a large mixing bowl. Whisk together maple syrup, oil, vanilla, and salt.
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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.
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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.
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4)I’d suggest you let them cool completely in a fridge after heating, as they’ll be pretty soft and need to set.
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