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Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Pumpkin Macaroons
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”
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gluten free zen 
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
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Thanks Charlie! I’m really looking forward to a girl’s only week with my mom. 🙂
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Gorgeous photos, gorgeous macarons!! Glad to have you back…
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Well thank you very much! 🙂
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What could be better than a pumpkin macaroon! These look amazing.
xo
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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!
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Hi Carol, thank you! Absolutely not, you could use rum flavor or just omit it. 🙂
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