|Gluten Free Pumpkin Coconut Macaroon Cookies|
|photo by recipe author|
Servings: 2 dozen
Preparation Time: 15 minutes
- 6 egg whites
- 1/2 teaspoon salt
- 2 tablespoons arrowroot powder
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup whole sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 cups shredded coconut
Preheat oven to 300 degrees.
Using a very clean bowl, whisk egg whites and salt until they have stiff peaks. Continue to whisk and slowly add arrowroot powder.
In a separate bowl, mix pumpkin puree, vanilla, whole sugar, cinnamon, nutmeg together until combined. Mix in shredded coconut.
Fold egg white mixture with pumpkin mixture. Be sure not to over mix.
Use a tablespoon to scoop cookie dough onto a greased or parchment lined baking sheet. You will have enough dough to cover two cookie sheets.
Bake for 30 minutes. Make sure to rotate cookie trays half way through cooking.
To crisp the cookies, you can lower the oven temperature to 200 degrees. Leave cooked cookies in the over for 45 minutes to an hour.
Serve immediately or store cookies in air tight container in the refrigerator.
Recipe submitted by Tiffany, Junction City, OR
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