Pumpkin Spice Macaroons [Recipe Redux]

bannermacaroonsWho 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. macaroons1Unlike 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.macaroons3I 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!

Pumpkin Spice Macaroons [Recipe Redux]


  • 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


  1. 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)
  2. 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.
  3. Combine coconut flakes and pumpkin spice until combined. Add egg whites and stir until well-combined.
  4. 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.
  5. Remove from oven and let cool slightly before removing from pan.

  • Lindsey pine November 22, 2016, 8:48 pm

    What a fantastic and creative idea!! Love this!

    • Colleen Gerg November 22, 2016, 8:52 pm

      Thanks Lindsey! Just one hits the spot. 🙂

  • Ann @ MyMenuPal November 22, 2016, 9:12 pm

    I love macaroons but never thought of doing it with pumpkin flavors – brilliant! And just a few bites is usually just right.

    • Colleen Gerg November 22, 2016, 9:42 pm

      Thanks Ann! I love macaroons too – loved finding another good reason to make them. 🙂

  • Kim November 22, 2016, 9:19 pm

    Great idea! I’m not a huge coconut fan, but these macaroons look delish!

    • Colleen Gerg November 22, 2016, 9:44 pm

      Thanks Kim! I find that so many people are not coconut fans, but somehow still like macaroons. I think the pumpkin pie spices are the presiding flavor in these.

  • Maria | Hälsa Nutrition November 23, 2016, 3:45 am

    These look delicious! I, too, grew up with a love for baking. Fortunately I have learned to love cooking too (almost as much!). I also have the same Petite Fleur tea cups and saucers. ❤️

    • Colleen Gerg November 23, 2016, 11:47 am

      Ha! Seems like we made the same transition Marisa! These are super quick and easy…just my kind of baking. 🙂

  • EA Stewart November 23, 2016, 4:54 am

    I think these are the yummiest looking macaroons I’ve ever seen! Love the spice combo, but I think I agree with you~Allspice and cloves can be a little overwhelming, so I tend to use them in very small amounts. Can’t wait to make these!

    • Colleen Gerg November 23, 2016, 11:53 am

      Thank you! I’m glad I’m not the only one with the All-spice/Clove issue 🙂 Let me know if you like them!

  • Marisa November 25, 2016, 7:46 pm

    These look so good. I love toasted coconut and I’m sure the pumpkin spice adds a nice touch!

    • Colleen Gerg November 26, 2016, 2:20 pm

      Thanks Marisa! They sort of remind me of the flavor of a snickerdoodle.


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