Ingredients for Pumpkin Macaroons
- 1 cup chopped pecans
- 1 cup all-purpose flour
- Lemon, Rind Of
- 2 cups shredded unsweetened coconut
- Egg White
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
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How to Make Pumpkin Macaroons
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine 1 cup chopped pecans, 1 cup all-purpose flour, 1 tablespoon lemon zest, and 2 cups shredded unsweetened coconut.
- In a separate bowl, gradually whisk together ½ cup maple syrup and 1 teaspoon vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Gently fold in 1 cup pumpkin puree.
- Drop rounded teaspoonfuls of the mixture onto the prepared baking sheet, leaving some space between each macaroon.
- Let the macaroons rest at room temperature for 30 minutes.
- Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cool completely on a wire rack before serving.
- Store tightly covered in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
11g
Fat
4g
Carbs
2g