Maple-Pumpkin Coconut Macaroons

http://www.MelJoulwan.com/2014/12/06/maple-pumpkin-macaroons/

Here’s a little treat I whipped up one afternoon when Dave’s Cartoon School buddies were coming over for dinner and tabletop games. I’ve been feeding the students as often as I can and trying to lure them into the paleo club by showing them how tasty meat, vegetables, and quality fat can be. But even a stick-in-the-mud like me likes to indulge in a treat once in a while.

These are ridiculously easy to make, are not too sweet, and are made from simple ingredients you probably have in your pantry right now. Plus, maple syrup. Since we moved to Vermont, I have become a thoroughly committed maple syrup advocate.

Paleo coconut macaroons with maple syrup | meljoulwan.com

Maple-Pumpkin Coconut Macaroons

Prep 10 minutes |  Chill 1 hour | Makes: enough for a party! | Not Whole30 approved

Ingredients:
  • 1/3 cup maple syrup

  • 1/3 cup almond butter

  • 1/3 cup coconut oil

  • 1/3 cup pumpkin purée

  • 1/2 teaspoon pure vanilla extract

  • 1/2 tablespoon pumpkin spice blend (or commercial pumpkin pie spice)

  • 2 cups unsweetened shredded coconut

  • 1/2 cup coarsely chopped walnuts or pecans

Directions:
1

Cover a large baking sheet with parchment paper.

2

Place the maple syrup, almond butter, coconut oil, pumpkin purée, and vanilla in a microwave-safe bowl. Cover lightly with plastic wrap and heat for 30 seconds. Mix and return to the microwave; heat until everything is soft and melty. Add the pumpkin pie spice to the bowl and stir with a rubber scraper until combined.

3

Add the coconut and nuts. Stir again to ensure everything is evenly distributed.

4

Use a small scoop or 1-tablespoon measure to drop rounded mounds onto the baking sheet. Refrigerate until firm, about 1 hour, then bring to room temperature before eating. (This takes about 20-30 minutes.)

5

Store in the fridge in a covered container for a week or so — if they last that long. If you wanted to get extra fancy, you could melt some 80% dark chocolate and drizzle it over the top of the macaroons.

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Comments

  • Jessica says:

    Not-so-relavant to this post by I thought that you’d be most likely to comment on (a comment…) this (?)

    I am SOLD on soup for breakfast!

  • Jessica says:

    Sorry no-so-relevant to this post but had to tell you that I’m SOLD on soup for breakfast!
    This week I made your Golden Cauliflower Soup and Czech Garlic Soup. I’m the only one in my family eating them so the two pots lasted me all week for breakfasts.
    Just curious-does the soup (broth) count as a protein?

  • Diane says:

    I’ve always wondered – when measuring coconut oil, do I measure it as a solid or as a liquid?

  • Lynn says:

    Since I don’t have regular almond butter on hand, I wonder what these would taste like using Jem’s Cinnamon Red Maca butter and omitting the the pumpkin pie spices?

    Hmmm, not sure if I can actually bring myself to scoop that much of it into something besides my mouth ; )

    • I’m not sure if that will work. The Cinnamon Red Maca butter is pretty soft at room temperature. Regular almond butter is much firmer. I’m worried they’ll be too sticky. Sorry for the bad news.

      If you have almonds (or walnuts or pecans) and a food processor, you can make your own nut butter and go from there.

  • Kathleen says:

    Hey There Melissa, these look like so much fun! I wonder if you actually get comments that are posted to your older blogs. I sent you a question about your spiced nuts recipe from last year’s holiday blog asking if you started with raw nuts, and if not, what you used. Would love to start making my jars soon!

  • Kathleen says:

    p.s. I print a LOT of internet recipes. Do you have a print button somewhere that I am missing? Thanks for all the wonderful recipes. I’ve never eaten better in my life than in the last 9 weeks (and it shows!)

  • JennF says:

    I am absolutely 1,000% making these this weekend. My guess is they’ll be gone by Monday 😉

    P.S. I’m just south of the VT border from you and am also all about the maple syrup. I use Grade B syrup for recipes like this – the darker, super maple-y flavor really comes through!

  • Ro says:

    Hey,
    Just bought your first book, and I’m pretty excited. I was an Atkins dieter many moons ago and hve long been of the opinion that we should eat a mre traditional, logical diet, but I’ve never quite got a system in place. Which is where you are going to help me!

  • Therese says:

    Yum!! My almond butter (Trader Joe’s premade) is pretty loose so these were a little wetter than yours look. Will try again using just fresh ground almond butter from the bulk section next time. Definitely making these for thanksgiving! Also I omitted the nuts and used 14/ cup more coconut to make up for it which may also be part of the wet factor. Already used the pumpkin pie spice on honey nut squash too – yum!

  • Suzanna says:

    OMG – make these. Not too sweet & full of fall flavour!

  • Emily says:

    I made this last night and they are fantastic! I melted some Enjoy Life chocolate chips and drizzled it on them as well. Can’t wait to take them to a party today! Thanks for the recipe Mel!

  • Tima says:

    Heya, these look so nomnomnommy. I was wondering if you have any advice on how to make these without a microwave. After our micro kicked the bucket, we never replaced it… a mixing bowl over a pot of boiling water, maybe? thanks! Tima