Chocolate-Dipped, Pumpkin Gingerbread Coconut Macaroons
Servings: 6–8
Preparation Time: 15 minutes
Ingredients:
- 1 cup dried, shredded coconut
- 1/2 cup almond meal*
- 1/4 cup pureed pumpkin
- 2 teaspoons blackstrap molasses
- 2 tablespoons raw honey
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 tablespoons Virgin Coconut Oil, melted
- 1/4 cup chopped (or chips) 70-80% dark chocolate
Directions:
Preheat the oven to 300 degrees F.
In a medium-sized bowl, mix together the shredded coconut and almond meal.
In a separate bowl, combine the pumpkin, molasses, raw honey, cinnamon, ginger, and nutmeg, then add it to the coconut and almond meal mixture. Use a spatula to blend and fold everything together, then drizzle in the coconut oil and mix again.
Place tablespoons of the mixture onto a parchment paper-lined baking sheet. Bake for 30–35 minutes until just starting to turn golden brown on the bottom edges.
Once the macaroons have cooled, melt the chocolate in a small bowl and dip the bottom of each macaroon into the chocolate. Place the macaroons back onto the parchment-lined pan and allow the chocolate to cool and harden.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
Recipe and photo submitted by Crystal, Baldwin, WI.
