And to make things even better (for me at least! Ha!), they are dairy-free! (And even gluten-free too, I think!) YAY!
I have been so grumpy lately without my dairy. Baby Girl isn't showing any great signs of improvement yet, but it's only been a few days so I guess we've still got a ways to go on that.
I am so hoping this helps her feel better, but at the same time I am hoping it doesn't help at all. :o/ Selfish, huh?
Anyways, these little dairy-free gems (all macaroons are dairy free, so I didn't do anything sneaky to these, in case you were wondering!) really are delicious. Super simple to throw together and taste like a little bit of autumn-joy in your mouth.
Especially with a big cup of coffee... because we all know coffee makes sweets taste better, right?
Right?!
Pumpkin Pie Coconut Macaroons Recipe
adapted from Smitten Kitchen
makes about 2 1/2 dozen small cookies
Ingredients:
2 cups sweetened, flaked coconut
3/4 cup sugar
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
3 large egg whites
1/4 cup pumpkin purée
Directions:
Preheat the oven to 325ºF. Line 2 baking sheets with parchment paper and set aside.
In the bowl of your food processor, pulse the coconut for about 1 minute. Add in the sugar, spice & salt and pulse for another minute.
Pour in the egg whites while the food processor is running and continue to process for another minute. Add in the pumpkin and pulse a few seconds to combine.
Drop with a small scoop onto the prepared baking sheets (the cookies won't spread much). Bake each sheet for 25-32 minutes, until the cookies are light golden brown on top. Remove from the oven and cool completely on the baking sheets.
These are one of the very few cookies that, in my opinion, actually store better not in an airtight container... they stay crispier on the outside while still nice and chewy inside that way!
Enjoy!
