Pumpkin Spice Macaroons
Ever notice how as soon as October hits the world (or at least NYC) seems to be filled with pumpkin this and gingerbread that? I for one love it! These macaroons are easy to make ahead of time in large batches for parties. They will keep well in the freezer or fridge (that is unless you eat them all before your guests arrive!)
Pumpkin Spice Macaroons
- 1 cup coconut butter (not to be confused with coconut oil) softened (if necessary soak the jar in a bowl of hot water for 10 minutes to get the it to soften up)
- 2 cups unsweetened dried shredded coconut
- 1 T vanilla extract
- 1 T pp spice
- 2 tsp liquid stevia
- 1/2 cup plus 2 T water
- Combine all ingredients thoroughly in a mixing bowl. The batter should be very thick and sticky.
- Drop the batter on a lined baking sheet by the tablespoon.
- Bake at 350 for 25 minutes
- Allow to cool completely
