Gluten-Free Pumpkin Coconut Macaroon Cookies
Servings: 2 dozen
Preparation Time: 15 minutes
Ingredients:
- 6 egg whites
- 1/2 teaspoon salt
- 2 tablespoons arrowroot powder
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup whole sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 cups shredded coconut
Directions:
Preheat oven to 300 degrees.
Using a very clean bowl, whisk egg whites and salt until they have stiff peaks. Continue to whisk and slowly add arrowroot powder.
In a separate bowl, mix pumpkin puree, vanilla, whole sugar, cinnamon, and nutmeg together until combined. Mix in shredded coconut.
Fold egg white mixture in with pumpkin mixture. Be sure not to overmix.
Use a tablespoon to scoop cookie dough onto a greased or parchment-lined baking sheet. You will have enough dough to cover two cookie sheets.
Bake for 30 minutes. Make sure to rotate cookie trays halfway through cooking.
To crisp the cookies, you can lower the oven temperature to 200 degrees. Leave cooked cookies in the oven for 45 minutes to an hour.
Serve immediately or store cookies in airtight container in the refrigerator.
Recipe and photo submitted by Tiffany, Junction City, OR.
