Chocolate Dipped Pumpkin Macaroons
on Oct 18, 2017, Updated Jul 09, 2024
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Coconut macaroons made healthier and with a fall twist! You’ll love these easy to make Chocolate Dipped Pumpkin Macaroons! {Gluten-free, Vegan and Paleo}
I made us some cookies today because it’s Wednesday and we all need a little something sweet to get through the rest of this week! These Chocolate Dipped Pumpkin Macaroons are the perfect way to do macaroons in the fall. A little bit of pumpkin purée, a generous amount of pumpkin spice and sweetened just enough with maple syrup and dark chocolate.
All of the ingredients in these cookies are wholesome and unrefined making them a healthier choice compared to traditional macaroon recipes. They’re a vegan, gluten-free and paleo version, but by no means to they taste like a “healthy” cookie.
Cookies that get labeled as acceptable for certain diets, also tend to get labeled as being complicated to make, flavorless, dry and not very good. I’m not going to say that’s totally untrue, I’ve had my fair share of gross “healthy” cookies that took far too long to make. These Chocolate Dipped Pumpkin Macaroons do not fall into that category.
The ingredients used to make the cookies aren’t that far fetched either and ones that you should be able to find at any grocery store these days. I hate when I want to make a recipe and end up having to go to three different stores.
To make a better for you macaroon cookie you’ll need the following: unsweetened shredded coconut, almond flour, coconut oil, maple syrup (not that gross, fake pancake syrup), pumpkin purée, pumpkin spice, vanilla and of course dark chocolate. Chances are you may already have most or all of these ingredients at home.
The macaroons are super simple to make and can all be done in one bowl. Once everything is mixed together, use a cookie scoop or tablespoon to scoop them out onto a parchment lined baking sheet. After they bake and make your house smell wonderful, let them cool completely. The final step to the macaroons is dipping them in melted dark chocolate.
Both regular dark chocolate and dairy-free dark chocolate will work for this recipe depending on your needs or what’s more convenient for you to find. To make them extra fancy, dip a fork into the melted chocolate and drizzle it all over the tops of the cookies…maybe just don’t fling it everywhere like I did when I made them. Enjoy!
More Cookie Recipes
Paleo Double Chocolate Cranberry Cookies
Oatmeal Dark Chocolate Cranberry Cookies
Pumpkin Cranberry Pecan Breakfast Cookies
Chocolate Dipped Pumpkin Macaroons
Ingredients
- 1 cup unsweetened shredded coconut
- 1/3 cup almond flour
- 2 teaspoons pumpkin spice
- Pinch of salt
- 1/4 cup maple syrup
- 3 tablespoons pumpkin purée
- 1 1/2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 4 ounces dark chocolate finely chopped
Instructions
- Preheat the oven to 325 degrees F. and line a baking sheet with parchment paper.
- Add the dry ingredients to a mixing bowl and stir together.
- Add in the wet ingredients and stir until well combined.
- Use a 1.5 tablespoon size cookie scoop or a heaping tablespoon to scoop the dough out onto the prepared baking sheet.
- Bake the macaroons for 18-22 minutes or until golden brown on the bottom and around the edges. Cool on the baking sheet for 10-15 minutes before removing them onto a wire rack to cool completely. Reserve the parchment paper.
- Place the chopped dark chocolate in a microwave safe bowl and heat in the microwave for 15 seconds at a time, stirring after each interval. Heat just until nearly melted to avoid burning the chocolate.
- Once the chocolate is melted and smooth, dip the bottoms of the cooled macaroons in it, then place them back onto the parchment lined baking sheet. Drizzle with extra chocolate if desired. Set aside until the chocolate hardens or place them in the refrigerator for a few minutes.
- Store in a single layer in an airtight container in the refrigerator or freezer.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! I have just to made your macaroons recipe. It’s a success. The moist texture, the mild and sweet taste and the pumpkin – spices combo are…. So good! ???????? ????
I’m so glad you enjoyed the macaroons Lili! Thanks for giving them a try.
I have been craving macaroons and these sound soooo good with pumpkin spice! Love it!
Thanks Caitlin! The pumpkin and pumpkin spice added such a great fall flavor to them.