Paleo Pumpkin Coconut Macaroons
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These super-easy cookies taste crunchy on the outside, and like pumpkin pie on the inside. Kids love to make them as they're foolproofA and quickA to enjoy. Made of real foodA and so yummy, no one will ever guess they're healthy. Especially if you use aA zero-sugar natural sweetener suggested, then they're 100% guilt-freeA and won't raise your blood sugar. A Paleo-adaptation of those decadent old-fashioned macaroons with evaporated milk and tons of sugar, these babies are free of gluten, grains, sugar and dairy. Tip: They taste equally delicious with squash, sweet potato, or even carrot! Adjust the amount of sweetener to taste, depending on the natural sweetness of the pumpkin or vegetable you're using. Makes about 40 - 50 cookies.
1/2 cup pumpkin meat raw or cooked - that's about 120 grams (If mixing by hand, mash or grate the pumpkin first)
1/2 cup unsweetened coconut milk, medium to thick.
1 to 1 1/4 cups sweetener to your taste, such asA  Just Like Sugar Table Top natural chicory root sweetener , or 3 1/3 tablespoonsA  PureLo Lo Han Sweetener by Swanson , or 3/4 cup raw honey, or your favorite sweetener. (I included 1/3 cupA  Just Like Sugar Brown natural chicory root sweetener A in that, for deep flavor.)
1/4 teaspoon unprocessed salt
2 teaspoons vanilla
1/8 teaspoon maple flavor (optional)
1 1/2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, and 1/8 teaspoon each cardamom, cloves, ginger, and allspice)
1 large egg
Finely grated zest of 1/2 orange (optional for more zingy flavor)
3 cups unsweetened shredded coconut flakes

Preheat oven to 350Aº F. Line 2 cookie sheets with parchment paper.
In a food processor or blender, mix together the pumpkin, coconut milk, sweetener, salt, vanilla, maple, spices, egg, orange zest, and 1/2 cup of the coconut flakes. Mix well until sweetener is dissolved. If mixing by hand - use grated or mashed pumpkin.
Mix the rest by hand in a mixing bowl. Add the remaining 2 1/2 cups shredded coconut. Stir until combined.
With two teaspoons, drop 1-inch mounds of dough spaced 1/2-inch apart on the cookie sheets. Press each mound together a bit if you like so it stays intact. Macaroons can be slightly irregular and shaggy. They don't spread much, so they can be close together.
Bake 16 - 20 minutes, or until slightly golden brown on the bottom. Remove from oven, cool 5 minutes (if you can) and enjoy.

Pumpkin Coconut Macaroons
1/3 cup sugar
1 large egg white
1 1/2 cups shredded coconut
1/4 cup toasted pecans, roughly chopped
1/4 cup pumpkin puree (not pumpkin pie)
1/2 teaspoon vanilla extract
3/4 teaspoonA  pumpkin pie spice
1/4 teaspoon salt
Preheat oven to 350A°F. Line a baking sheet withA  parchment paper A or aA  baking mat .
In a large bowl, whisk sugar and egg white together.
Add coconut, pecans, pumpkin, vanilla, pumpkin pie spice and salt to bowl. Stir until everything is well incorporated.
Use a spoon orA  cookie scoop , scoop dough into balls* the size of 1 to 1 1/2 tablespoons. Place on the prepared baking sheet an inch apart.
Bake for around 10 minutes, or until the macaroons are golden brown on the bottom and edges. The bigger the macaroons, the longer it will take.
*Traditionally, macaroons are slightly dome shaped, so you can shape them like this by hand if you prefer

Carrot Cake Coconut Macaroons
4 large egg whites
A¼ cup granulated sugar
2 teaspoons ground cinnamon
A½ teaspoon ground nutmeg
A¼ teaspoon ground allspice
A¼ teaspoon salt
1 teaspoon vanilla extract
3 cups sweetened flaked coconut
1 cup finely grated carrot
a…" cup chopped nuts (walnuts or pecans work best)
Preheat oven to 350A°F. Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, combine egg whites, sugar, salt, spices, and vanilla extract. Beat