Pumpkin Macaroons
Yield
20 cookiesPrep
45 minCook
30 minReady
80 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pecans
ground |
|
| ½ | cup |
unbleached all-purpose flour
|
|
| ½ | teaspoon |
lemon zest
finely grated |
|
| ¼ | cup |
coconut
unsweetened, finely flaked |
*
|
| 1 | each |
egg whites
room temp |
*
|
| ¼ | cup |
maple syrup
room temp |
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | cup |
canned pumpkin purée
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pecans
ground |
|
| 118 | ml |
unbleached all-purpose flour
|
|
| 2.5 | ml |
lemon zest
finely grated |
|
| 59 | ml |
coconut
unsweetened, finely flaked |
*
|
| 1 | each |
egg whites
room temp |
*
|
| 59 | ml |
maple syrup
room temp |
|
| 2.5 | ml |
vanilla extract
|
|
| 118 | ml |
canned pumpkin purée
|
|
Directions
Combine pecans, flour, lemon peel andamp; coconut in medium bowl.
Tip egg white into another medium bowl and beat with hand mixer until soft peaks form.
Gradually beat in syrup and vanilla, then fold into pecan mix, adding pumpkin as you go.
Line cookie sheet with parchment paper and drop rounded teaspoonfuls onto it.
Let relax at room temp 30 minutes.
Preheat to 300℉ (150℃).
Bake mid-oven until just beginning to brown, 25 to 30 minutes.
Let cool on rack until completely cool.
Store tightly covered.
