Pumpkin Spice Coconut Macaroon Cookies Recipe - coconut macaroons with real pumpkin and spices! Perfect sweet treat for the holidays!
It's the Pumpkin Everything season! 😀 It's in coffee, cakes, muffins, even pasta dishes! No wonder it is fall's favorite flavor.
Now add these Coconut Macaroon Cookies to the mix. They are chewy, sweet and taste like pumpkin pie with coconut. So good! They are fast and easy to make, with only a handful of ingredients required. Pumpkin and coconut might seem like a strange combo but it totally works in these macaroons. If these classic coconut cookies happen to be your favorite, I hope you will love this fall version with real pumpkin and warm spices.
For these coconut macaroons, I used the sweetened condensed milk version. The classic calls for egg whites and sugar, and while I still love it, I think this recipe is easier. I also added flour to keep the cookies from spreading, especially since I am using real pumpkin puree in the mix. These cookies don't spread so you can bake a dozen on a sheet at a time. I dipped half of the batch in melted semi-sweet chocolate for the chocolate lovers. Both versions were fantastic!
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These cookies are great to share with friends and family, since this recipe makes 3 dozen. Thanks to the pumpkin puree and condensed milk, they are soft and chewy (not crispy at all). Just sweet little mounds with the taste of pumpkin pie.
Pumpkin Spice Coconut Macaroon Cookies Recipe
Ingredients
- 1 14 oz . bag sweetened shredded coconut
- 1 14 oz . can sweetened condensed milk
- 1 cup flour
- 2 teaspoons pumpkin pie spice (check out my homemade version HERE
- 5 Tablespoons pumpkin puree not pumpkin pie filling
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, mix together coconut and sweetened condensed milk.
- Add flour, pumpkin spice and vanilla and mix well.
- Scoop the dough with a medium cookie scoop (1 and ½ tablespoon size) and drop mounds on prepared sheet. The cookies don't spread so you can fit quite a bit on a sheet.
- Bake for 12 to 14 minutes OR until the cookies look set and the bottom is golden brown.
- Cool on sheet for 5 minutes, remove onto a cooling rack to cool completely.
- Store in an air-tight container for up to 5 days.
Nutrition
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out!
Melony says
I just finished making these and I love how hey fit right in with the fall theme.. They turned out perfectly!.. I also drizzled some melted semi-sweet chocolate on top to add some real "curb appeal" but the flavours of this simple recipe don't even need anything extra.. they speak for themselves!
Sid Wheeler says
When do you add pumpkin puree? It doesn't mention adding that ingredient in any of the steps.
Cathy says
What a perfect way to doctor up macaroons for fall!!!
Laura says
Yum! What a great combination of flavors! So festive!
Catalina says
I understood that I love pumpkin a lot, so I am trying different recipes. I will try your, too!
Laura says
Yum! My husband loves macaroons and I'm always on the lookout to vary the taste! Thank you!
katerina says
Yes, please!! I can't wait to try these!! They look incredible!!
Dee says
These sound amazing -- I love the flavor combo!
Sandi G says
I love this idea for a macaroon...so creative for fall!
Kristen says
This is pretty much pumpkin spice brilliance! Looks good!
Anna@CrunchyCreamySweet says
Thank you, Kristen!