Bonne Année! Hope everyone had a good time ringing in the new year last night. My first entry of the new year (and last installment of the holiday dessert posts) is a recipe for a pumpkin and chocolate infused macaroon.
I first made this recipe a few weeks ago for a holiday party, and it was so easy and delicious that I decided to make it again for the New Year’s Eve celebration I attended.
2 heaping cups shredded, unsweetened coconut
1/2 cup almond flour
1/4 cup pumpkin puree
1/2 cup maple syrup (or sweetener of choice)
1/3 cup dark chocolate or carob chips
1 tbsp coconut oil
1 tsp vanilla extract
2 tsp cinnamon
1 tsp pumpkin pie spice
1/8 tsp sea salt
Yields 25-30 cookies
1. Mix the coconut, almond flour, chocolate and spices in a large mixing bowl.
2. Whisk together the pumpkin, oil, vanilla, and maple syrup.
3. Combine wet and dry ingredients, and mix together with hands until doughy.
4. Scoop in tablespoon-sized amounts onto lined tray. Dehydrate at 115 degrees for 6-8 hours. If using an oven, try baking at 250 degrees for 35 minutes.
The macaroons were a big hit at both gatherings. At one of them, a friend overheard a guest exclaiming to the host how good they were and asking what was in them! Needless to say, it was a proud moment for me.
Here’s to a happy and healthy year ahead!