Pumpkin Spice Macaroons

Pumpkin Spice Macaroons

Ingredients (makes 12 cookies): 

  • 5 tbsp tapioca or arrowroot flour (can sub cornstarch)
  • 1 1/4 cups SkinnyDipped Semi-Sweet Baking Bits
  • 1/2 cup coconut sugar or monk fruit
  • 1/2 cup full-fat canned coconut milk
  • 2 cups fine shredded coconut
  • 2 tbsp pumpkin or purée
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla

Instructions:

  1. Preheat oven to 325F.
  2. Add all of the ingredients besides the coconut milk & chocolate to a bowl. Mix well.
  3. Slowly add the coconut milk, mixing until the mixture can be pressed together with your hands.
  4. Use a cookie scoop, making sure to press the mixture in super tightly (use hands to pack well) and drop onto a lined cookie sheet.
  5. Bake for 22-25 minutes until golden. Let cool.
  6. Melt the chocolate until smooth. Dip each macaroon & pop in the fridge to allow the chocolate to harden.
  7. ENJOY!