Pumpkin Macaroons


Well hello there!

Did you think I’d gone missing?

Not missing, just a little vacation from the blogging world. We need to take those types of detours every now and then. We’ve been doing a little traveling and entertaining of guests. My mother in law recently visited from Washington for about a week.


This is a storm moving in over Hampton Beach. No matter, we had our minds on a lobster lunch.



This is Sandy and I with our toes in the Atlantic. We were waiting for just the perfect wave….


And then…


Sunrise right out the door of our camping spot in York Harbor, Maine.


Tony and “the kids” at the Nubble Lighthouse, York, Maine.


Navigating the foggy beach. York Harbor.


This Sunday, my mom will arrive for a week. The two of us are going to go on a little adventure in New Hampshire and Maine. Even 45-year-old daughters need their mom time.


Fall has arrived in New Hampshire! The trees are beginning their change and everywhere you look, it’s like viewing a Fall painting. I’ll be sure to take pictures as they progress so you can experience all the New England colors right along with me.

Fall is one of my favorite seasons. Cozy sweaters, spicy candles, oranges and reds, and of course, pumpkin everything! Hopefully you enjoy pumpkin as much as I do. I have a few pumpkin recipes up my sleeve for you over the next few weeks.


Pumpkin Macaroons

Preheat oven to 325 degrees. Makes 12 macaroons.

1 – 7 oz. Bag of Sweetened Flaked Coconut

3 Tablespoons of Gluten Free Flour (I used Gluten Free Mama’s All Purpose Almond)

1/4 teaspoon of Kosher Salt

1/2 teaspoon Pumpkin Pie Spice, plus 1/4 teaspoon for Chocolate Drizzle

2 Large Egg Whites

1/2 teaspoon Dark Rum

1/3 Cup Pureed Pumpkin (Baked fresh or canned)

About 1/2 Cup (Heaping) Chopped Dark Chocolate (I used 72% Dark Belgian)

Toss the coconut, flour, salt, and pumpkin pie spice in a medium bowl until combined. Break up any clumps of coconut. Add the egg whites, dark rum, and pumpkin. Stir and fluff with a fork until thoroughly combined.

Spoon mounds onto a parchment lined baking sheet and bake for 20 minutes.

Melt chopped chocolate and 1/4 teaspoon pumpkin pie spice and drizzle over macaroons.

Allow to set.


9 Comments on “Pumpkin Macaroons

  1. Welcome back! I’ve never had a pumpkin macaroon. It seems you’ve been very busy with lots of visitors. I hope you have a wonderful time with your mum xx


  2. Pingback: Twenty Nine Gluten Free & Dairy Free ~ Holiday Cookie & Candy Recipes | gluten free zen

  3. Pingback: 50 Of My Fall Favorites | gluten free zen

  4. Do you have to use the dark rum? I have a genetic liver disease & I’m not supposed to have alcohol Thanks! Your pictures are awesome!

    Liked by 1 person

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