Recipe: Maple-Pumpkin Coconut Macaroons

My big sis (in Kappa, college sorority) sent me this recipe because 1) she knows I love everything sweet and 2) she knows I like to cook/bake/eat paleo! 5 years out of college, gotta love that Kappa bond :) These were SO easy to make and pretty delicious. They are a great fall treat when you're craving sugar but want to stick to your diet. Enjoy!

Ingredients:

• 1/3 cup maple syrup
• 1/3 cup almond butter
• 1/3 cup coconut oil
• 1/3 cup pumpkin puree
• 1/2 teaspoon pure vanilla extract
• 1/2 tablespoon pumpkin pie spice
• 2 cups unsweetened shredded coconut
• 1/2 cup coarsely chopped pecans or walnuts (I used pecans because I love them)

How to Make: 

1. Cover a large baking sheet with parchment paper. 
2. Place the maple syrup, almond butter, coconut oil, pumpkin puree, and vanilla in a mircowave-safe bowl. Heat for 30 seconds. Mix and return to to the microwave until everything is soft and melty. Add the pumpkin pie spice to the bowl and stir until combined. 
3. Add the coconut and nuts. Stir until combined. 
4. Use a small scoop and drop rounded mounds onto the cookie sheet. Refridgerate until firm, about 1 hour. Enjoy! 

get all the good stuff nice and melted

I prefer this method of smashing nuts over a food processor

huge possibility I added a little more coconut

the finished product, pre-refridgeration. 

I forgot to take a final pic, whoops! 

enjoy!