Prep
10minCook
20minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 1.5 cups finely shredded coconut, unsweetened | |
| 1/2 cup almond flour | |
| 3-4 tsp pumpkin spice mix | |
| 1/2 cup maple syrup | |
| 1/4 cup pumpkin puree | |
| 2 tbsp coconut oil, melted | |
| 1 tsp vanilla extract | |
| 1/4 tsp salt |
| 1. | Preheat the oven to 325 degrees fahrenheit. |
| 2. | Add the dry ingredients to a mixing bowl and stir together. |
| 3. | Add the remaining wet ingredients and stir until well combined. |
| 4. | Using a 1.5 tbsp cookie scoop, scoop the mixture onto a baking sheet lined with parchment paper. |
| 5. | Cook the macaroons for approximately 20 minutes, turning the baking sheet halfway through. |
| 6. | Cool the macaroons on the baking sheet for at least 15 minutes before transferring to a plate. |
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