Pumpkin-Chocolate-Chip Macaroons

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.

Pumpkin-Chocolate-Chip Macaroons

Ingredients:

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

(Using my dehydrator for the first time!)

Instructions:

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!