Saturday, November 10, 2012

Pumpkin Coconut Macaroons

This recipe came to mind when I was making something else with pumpkin.  I had a half of a can of pumpkin left and noticed a bag of coconut in my pantry.  Why not marry the two together?  They were delicious!

  • 1 pkg shredded sweetened coconut
  • 2/3 cup sugar
  • 4 egg whites
  • 1/4 tsp salt
  • 8 tbl flour
  • 1 tsp vanilla
  • 2 tsp pumpkin pie spice
  • 1/2 (14.5 oz) can pure pumpkin
Preheat oven to 325 degrees and line baking sheets with parchment.  Place all ingredients together in a large bowl until mix until everything is combined well.  Drop about 1 tablespoon of mixture onto cookie sheet 2 inches apart.  Bake 20 minutes or until coconut has begun to turn golden.


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