Pumpkin Coconut Macaroons (No Bake, Paleo)

These pumpkin coconut macaroons are made with shredded coconut, coconut cream and pumpkin puree. Then they are dipped and drizzled with dark chocolate and topped with a pinch of pumpkin spice or flaked salt. This easy pumpkin macaroon recipe is no-bake, paleo, vegan, dairy free and refined sugar free.

You know, I have this HUGE list of recipes I need (and want) to make, but one day I decided to create these pumpkin coconut macaroons on a whim.

They weren't on my to-do list, or even on my radar. But I was suddenly inspired to make them, plus I had an open can of pumpkin puree sitting in the fridge.

It's recipes like this that I love the most. They aren't planned or thought out, just fun, feel-good recipes that I feel like making, with ingredients I have on hand.

And these recipes end up being some of my favorites! These pumpkin coconut macaroons are SO good - soft and chewy with a hard chocolate shell. They're also easy to make and use pretty simple ingredients.

Pumpkin Coconut Macaroons

Here's what you need to know about this pumpkin macaroons recipe:

• paleo - made with real, whole food ingredients
• vegan - no eggs, no dairy
• no bake - these macaroons are not baked
• refined sugar free - no condensed milk, instead sweetened with maple syrup
• low carb - low in carbs and sugar, especially if you use a sugar-free maple syrup and an extra dark chocolate
• easy to make

This is a great recipe for using up extra pumpkin puree from another recipe, or just making because you want an easy, no-bake pumpkin dessert. Everyone in my family loved them and I bet you all will too!

Ingredients

Here's what you need to make these pumpkin spice coconut macaroons:

• coconut cream
• pumpkin puree
• coconut oil
• maple syrup
• vanilla extract
• unsweetened shredded coconut
• pumpkin spice
• dark chocolate

How to Make Pumpkin Coconut Macaroons

This is a one-bowl kind of recipe, that's no-bake and quick to make.

First, grab a medium-sized mixing bowl and combine all of the wet ingredients. This includes the coconut cream, pumpkin puree, coconut oil, maple syrup and vanilla. Combine with a fork or whisk until well combined.

Using a spatula, mix in the shredded coconut and pumpkin spice.

Scoop the mixture onto a lined baking sheet using a small cookie scoop. Each macaroon should be about 1 tablespoon of batter, making 16 macaroons.

Place the macaroons in the fridge or freezer to set. It will take at least an hour in the fridge, or 30 minutes in the freezer. The coconut oil will harden, making the macaroons a little firmer and easier to dip in chocolate.

Once the macaroons have hardened, melt the dark chocolate. I like to melt my chocolate on the stove top, over low heat. Place the chocolate in a small sauce pan and place the pan on a small stove-top burner. Turn the heat all the way low and melt the chocolate, stirring frequently.

Grab the macaroons from the fridge/freezer and dip them, one at a time, into the melted chocolate. Place them on a sheet of parchment paper to set.

Drizzle any leftover chocolate onto the macaroons and top with a pinch of pumpkin spice or flaked salt.

Storage

These paleo coconut macaroons need to be stored in the fridge or freezer. Place them in a sealed baggie or container for up to 2 weeks in the fridge, or 2 months in the freezer.

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