It’s been exactly a year since I first fell in love with these magically delicious, yet surprisingly healthy Coconut Macaroons.
It was Thanksgiving, and we had a myriad of food allergies and intolerances at our table, which made planning a menu pretty difficult at the time. I have learned so much since then, but this recipe was such a game changer for me. Everyone at the table, even my butter loving Southern family, inhaled these.
It was the first time I saw real potential in the idea of making one menu for all…Fix friendly, allergy friendly, meat-and-potato loving uncle friendly.
Delicious food is delicious food. Period.
And these, my friends, are freaking delicious. They are also gluten free, nut free, dairy free, refined sugar free, and totally clean for all of you Fixers.
These Pumpkin Chocolate Chip Macaroons are made a little differently than my original recipe. They are actually easier to make and they are a bit lighter maybe, but full of yummy festive flavor. And the mini chocolate chips are totally worth the yellow if you are on the fix – there is something so heavenly about pumpkin and chocolate together.
I used this recipe for inspiration, which doesn’t use the food processor at all. You also don’t need to shape the macaroons with your hand…instead, I took Jenni’s advice and used my tablespoon to shape the cookies before baking. Genius!
And while they are fluffy and slightly delicate, I found that they stayed together very well when slightly chilled because of the coconut oil. So keep these in your fridge before serving.
If you need more Thanksgiving Inspiration, check out this post!
Serving Size: 3 cookies
- 2 cups unsweetened fine-shredded coconut
- 2 1/2 teaspoons pumpkin pie spice mix
- 1 teaspoon of cinnamon
- 1 tablespoon coconut flour
- 1/8 teaspoon salt
- 1/8 teaspoon(pinch) baking soda
- 1/3 cup mini chocolate chips ( I LOVE Enjoy Life )
- 1/2 cup pumpkin puree
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup or honey
- 2 teaspoons vanilla
- Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. To keep the bottoms from burning, place another cookie sheet under the first one.
- In a large bowl, combine together the coconut, spices, flour, salt and baking soda and chocolate chips.
- In another bowl, mix together the pumpkin, coconut oil, sweetener and vanilla until just combined. Add the wet pumpkin mixture to the dry ingredients, gently mixing until it feels like cookie dough. There is no raw egg, so go ahead and taste. Adjust your seasonings as needed.
- Using a rounded tablespoon (measuring spoon), scoop up some dough, filling the spoon. Drag the spoon on the side of the bowl, gently packing the dough down and making the bottom of the cookies smooth and flat. Tap the spoon on the side of the bowl or on the cookie sheet to release it.
- Bake at 350 degrees for about 18-20 minutes, or until lightly golden and crispy around the edges. Freeze for 15 minutes or so to prevent from breaking. Keep in your fridge and serve chilled.
- Makes about 20 cookies.
21 Day Fix Container Count:
I'd count this as a yellow treat swap