Food Coach

Gourmet Pumpkin Pie Spice Macaroons Recipe

Pumpkin pie spice macaroons

Recipe by Debbie Adler, author of Sweet Debbie's Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery,

Makes about 13 macaroons


  • 3 cups unsweetened shredded coconut
  • 1/2 cup all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon fine sea salt
  • 1/2 cup pumpkin puree
  • 1/4 cup coconut milk
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract


  1. Preheat oven to 325°F and line a 15 x 13 cookie sheet with parchment paper.

  2. Whisk together the shredded coconut, flour, pumpkin pie spice and salt. Make a well in the middle

  3. Add the pumpkin puree, coconut milk, syrup and vanilla extract and stir to combine.

  4. Carve out portions of the macaroon dough with a 2-inch ice cream scoop and place on the prepared cookie sheet. Dip the utensil in water in between scoops.

  5. Bake for 21-22 minutes or until just lightly browned. Rotate the cookies sheet halfway through baking.

  6. Remove the cookie sheet from oven and let cool on a cooling rack.

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