Who says people don’t change? I’m a perfect example of it. Well, when it comes to baking, anyway. When I was a kid, there was nothing I’d rather be doing. But I’ve exchanged that love of baking for
a love of finding enjoyment in cooking… when I’m in the mood, that is. Whether one is in the mood or not, however, ’tis the season for baking! This month’s Recipe Redux theme is “Trimming the Table” and asks members to show the healthy holiday dessert we’ll be sharing with family and friends this holiday season.
It’s no secret that the holiday season is fraught with over-indulgence. With all the special (read: “rich”) foods often reserved for the holidays, dessert is often the last thing we want or need. “Just a bite (or three) of something sweet” is usually right up my alley. Unlike regular coconut macaroons (also delicious) these celebrate the spices of the season: cinnamon, ginger, clove, allspice and nutmeg – a.k.a. pumpkin spice. Truth be told, I am not a big fan of pumpkin pie spice because I don’t love allspice and the overwhelming flavor of cloves. So while it’s easier to use pumpkin pie spice, I provided an alternative in the recipe.I thought about trying to add actual pumpkin to this recipe but was talked right out of it by my real, live chef friend who said: “that won’t work.” He explained why and I’m glad I listened because the result is a perfectly delicious, festive macaroon with just the right amount of decadence. Happy Thanksgiving!
- 1/4 cup water
- 1 cup cane sugar
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon + 2 teaspoons pumpkin pie spice (OR: 3 teaspoons ground cinnamon + 1 teaspoon ground ginger + 1/2 teaspoons ground cloves + 1/2 teaspoon nutmeg)
- 2 large egg whites
- 4 cups unsweetened coconut flakes
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper (if desired) and spray with cooking spray. (Parchment not required, but makes for easier clean-up)
- In a small saucepan, combine water, sugar, honey, salt and vanilla. Bring to a boil. Stir until thickened and remove from heat, about 1 minute.
- Combine coconut flakes and pumpkin spice until combined. Add egg whites and stir until well-combined.
- Using a 1 or 2 tablespoon scoop, form dough into balls and place onto baking sheet, approximately 1 inch apart. Bake for 7 minutes. Turn pan and bake for 4-5 more or until edges begin to brown.
- Remove from oven and let cool slightly before removing from pan.