Gluten-Free Pumpkin Spice Coconut Macaroons
These chewy coconut macaroons blend warm pumpkin spice with tropical coconut for a perfect fall treat. Made with almond flour and sweetened naturally with maple syrup, they offer a tender texture with golden edges. The addition of pumpkin puree keeps them moist while adding subtle autumn flavor. Perfect for holiday gatherings, afternoon tea, or when you're craving something sweet but wholesome. Unlike traditional macaroons, these skip refined sugar for a more complex sweetness.
Ingredients
Instructions
- 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
Tips
Use a cookie scoop for uniform macaroons that bake evenly and look professional
Let them cool completely on the baking sheet to prevent crumbling when you move them
Store in an airtight container for up to 5 days to maintain their chewy texture
Good to Know
Store in airtight container at room temperature for up to 5 days
Can be made 2 days ahead and stored covered
Serve at room temperature for best texture and flavor
Common Mistakes
Don't overbake or they'll become dry and crumbly
Let them cool completely before moving to prevent breaking
Substitutions
Gluten-Free Swaps
General Alternatives
more control over spice levels
FAQ
Can I use sweetened coconut instead?
Yes, but reduce the maple syrup by 2-3 tablespoons to prevent them from being too sweet
What if I don't have pumpkin puree?
You can substitute with mashed banana or applesauce, though the flavor will change significantly
How long do these keep?
They stay fresh for up to 5 days in an airtight container at room temperature