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Pumpkin Macaroons


30 minutes

2 dozen


Snacking is inevitable. Why not have a few healthy ones around to eat between meals, or before or after working out? Phase One-Repair

Pumpkin Macaroons


  • 2 cup(s) unsweetened, fine-shredded, organic coconut

  • 1/2 teaspoon(s) cinnamon

  • 1/2 teaspoon(s) nutmeg

  • 1/4 teaspoon(s) ground cloves

  • 1 tablespoon(s) coconut flour

  • 1/8 teaspoon(s) salt

  • 1/8 teaspoon(s) baking soda, aluminum free

  • 3/4 can pureed pumpkin (no sugar added)

  • 1/4 cup(s) coconut oil, melted

  • 1 teaspoon honey


1. Preheat the oven to 350 degrees

2. Line a cookie sheet with parchment paper. Place another cookie sheet under the first one. This will help to keep the bottoms of the cookies burning.

3. In a large bowl, combine together all seven of the dry ingredients plus the honey

4. Add the rest of the wet ingredients directly to dry. Mix dough until ingredients are well combined.

5. Using a rounded tablespoon (measuring spoon), scoop up a spoonful of dough, then drag the spoon on the side of the bowl to pack it down and make the bottom of the cookies flat.

6. Tap the spoon on countertop, letting the cookie fall into your hand, then place it on the cookie sheet. Repeat with the rest of the dough. (Note: You may be able to scoop it directly into your hand)

7. Bake at 350 degrees for about 18-20 minutes, or until lightly golden and crispy around the edges and a little at the top too. Allow to cool for at least 5 minutes before moving from the pan, or they will break apart.

8. Enjoy as snack or dessert. 2 per serving.

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