Pumpkin Coconut Macaroons

[charisstoma]

http://www.52kitchenadventures.com/2013/11/11/pumpkin-coconut-macaroons/

Pumpkin Coconut Macaroons

Soft, chewy, pumpkin pie-esque macaroons.
Basically, if you like macaroons (or coconut) and pumpkin, these are your new favorites. I wasn’t quite sure how the pumpkin flavor would get along with the coconut, but I should never have doubted pumpkin – it gets along great with others. I love pairing pumpkin with chocolate too (like pumpkin chocolate chip blondies or pumpkin spice mocha), which isn’t the most obvious pair either. In fact, I bet drizzling these pumpkin coconut macaroons in chocolate would be phenomenal!

Ingredients

Ingredients:
1/3 cup sugar
1 large egg white
1 1/2 cups shredded coconut
1/4 cup toasted pecans, roughly chopped
1/4 cup pumpkin puree (not pumpkin pie)
1/2 teaspoon vanilla extract
3/4 teaspoon pumpkin pie spice
1/4 teaspoon salt


Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper or a baking mat.
In a large bowl, whisk sugar and egg white together.
Add coconut, pecans, pumpkin, vanilla, pumpkin pie spice and salt to bowl. Stir until everything is well incorporated.
Use a spoon or cookie scoop, scoop dough into balls* the size of 1 to 1 1/2 tablespoons. Place on the prepared baking sheet an inch apart.
Bake for around 10 minutes, or until the macaroons are golden brown on the bottom and edges. The bigger the macaroons, the longer it will take.

Notes

*Traditionally, macaroons are slightly dome shaped, so you can shape them like this by hand if you prefer

Recipe from Make it Naked