Ingredients
2 Cups Shredded Coconut (Unsweetened)
4 Tablespoons Coconut Sugar or 10-12 drops of liquid stevia
2 Tablespoons Coconut Oil
6 Tablespoons Pumpkin Puree
1/4 Cup Coconut Flour
1/2 Teaspoon Vanilla Extract
½ Tablespoon Ground Cinnamon
¼ Teaspoon Ground Ginger
¼ Teaspoon Sea Salt
¼ Cup Lily’s Chocolate Chips
1 Tablespoon Coconut Oil
1 scoop No Whey – Pea Protein powder
Instructions
- Pour the shredded coconut into your food processor and mix until it’s pureed into a spread (similar to the consistency of coconut butter)
- Add coconut sugar, coconut oil, pumpkin puree, coconut flour, vanilla extract and seasoning.
- Process the ingredients until they’re combined.
- Use a small cookie scoop or rounded measuring tablespoon and scoop the cookies onto a cookie sheet. I lined my cookie sheet with parchment paper so the cookies wouldn’t stick to the cookie sheet.
- Refrigerate the cookies.
- In a small saucepan, warm the chocolate chips and coconut oil together until the chocolate is melted. Stir and remove from the heat.
- Drizzle the white chocolate sauce over the top of the pumpkin macaroons. Then sprinkle extra cinnamon or pumpkin pie spice over the top of the cookies.
- Serve and enjoy!
- Keep leftover cookies in an airtight container in the refrigerator.
Recipe adapted from the Coconut Mama