These pumpkin coconut macaroons are no-bake, paleo, vegan and low carb. Great for an easy (and healthy) pumpkin dessert.
In a medium-sized mixing bowl, 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.
Use a small cookie scoop to scoop the mixture onto a lined baking sheet. 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.
Once the macaroons have hardened, melt the dark chocolate. 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.
*Just the cream from a can of full fat coconut milk
**If the dark chocolate is super thick (once melted) add a little coconut oil to thin it out (1 tsp)
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