Pumpkin Spiced Coconut Macaroons with Dulce de Leche

Did I say macaroon or macaron? If you ever need a conversation starter, you can use this because everyone wonders what the difference is. I’ve done my research so you can look like the Know it All at your next party. Notepad ready? It’s really not that serious, I just get carried away. Macaron is a French sandwich cookie generally made with an almond flour and filled with a cream. Macaroon (what we are making today) is a cookie comprised of egg whites, sugar, and ground coconut. I’m glad I could settle the confusion. Or maybe you weren’t as confused as I was. I dunno. What I do know is that these macaroons MUST go into your repertoire. They are the easiest cookies ever and the different varieties are endless. If I throw in the word gluten free, would that catch your attention? Because they are so you can make them for a crowd and not worry about people’s dietary needs…unless they are allergic to nuts or eggs, then these are out of the picture.

These macaroons are filled with pumpkin pie spice. If you have one of those plastic jars from the store that says “Pumpkin Pie Spice” toss it and make your own. The best part of making your own is that you control the ratios of spice. Pumpkin pie spice is usually cinnamon, ginger, and nutmeg. Use that as a base and work from that. I like a little clove, cardamom, and allspice in mine. It gives everything a little more depth of flavor.
*Warning: Spice Rant Coming: Spices are one of those things that come in containers that you probably won’t finish by the time they lose their punch or go rancid (yes, rancid). I like to save my little spice jars but get my spices from somewhere where you can choose how much of the spice you want so you don’t have to commit to a whole bottle. My Whole Foods has this option so maybe yours does too. This helps you not spend a ridiculous amount of mulah on a spice you’ll only use once or twice a year. That being said, get yourself fresh spices for the season. It really does make a huge difference! Rant Over.* Thanks for tuning in. Now, pumpkin spiced macaroons!

Our pumpkin spiced ingredients:

From Top Left to Top Right: Egg whites, sugar, salt, sweetened coconut flakes, sweetened condensed milk, vanilla, and pumpkin pie spice. Once you make your own spice, you will be tempted to throw it in EVERYTHING. Your morning coffee, your ice cream, your oatmeal cookie batter, your pumpkin bread, your apple crumbles, your chocolate mousse, and of course, your pumpkin pie.

Our egg whites, sugar, salt, and pumpkin pie spice are whisked until frothy. Put some muscle into it! I just love the color the pumpkin pie spice adds to this!

The coconut is added. We make delicious little mounds! Have fun with this! The mixture will feel like it’s about to crumble into your hands but with a little tenderness, your mounds will hold! Yes I just naively said tenderness and mounds in the same sentence and am now embarrassed.

As our macaroons bake, our dulce de leche thickens. Add a little cream to make it drizzable (sooo not a word). I let my macaroons cool on a rack and placed a sheet pan underneath so the pan catches the drizzles and not my dining room table.

These are sweet with that warm spice from the pumpkin pie spice. The dulce de leche makes these feel a little more indulgent. These macaroons are perfect for the season! And they are literally ready in a snap! Happy macaroon making!


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Pumpkin Spice Coconut Macaroons with Dulce de Leche

Prep Time 5 minutes
Cook Time 35 minutes

Servings
macaroons


Ingredients
Pumpkin Pie Spice

Pumpkin Spiced Macaroons

Dulce de Leche

Prep Time 5 minutes
Cook Time 35 minutes

Servings
macaroons


Ingredients
Pumpkin Pie Spice

Pumpkin Spiced Macaroons

Dulce de Leche


Instructions
  1. Preheat oven to 325. Grease or line a sheet pan with parchment paper.

  2. In a bowl, whisk together egg whites, sugar, vanilla, pumpkin pie spice, and salt until frothy. Add coconut and with a spoon, mix to combine.

  3. Using a tablespoon, measure 2 tablespoons and lightly mold macaroon into desired shape with your hands. I made balls then squeezed the tops making a point. Place onto sheet pan.

  4. Bake until golden brown, about 35-40 minutes.

  5. As the macaroons are baking, let’s make the dulce de leche. Place condensed milk and sugar in a saucepan over medium heat. Cook, stirring occasionally for about 15 minutes. The mixture should reduced by half and be a light caramel color. If it’s too thick to drizzle elegantly, add heavy cream and stir. It’s best for the dulce de leche to be warm when drizzling on the macaroons.

  6. Remove macaroons and let cool for a few minutes. Drizzle on dulce de leche and let it set, about 10 minutes before serving. These keep for about 4-5 days in a sealed tupperware.


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1 Comment on Pumpkin Spiced Coconut Macaroons with Dulce de Leche

  1. sharon
    September 25, 2014 at 4:48 pm (3 years ago)

    Ready for Fall now! That pumpkin spice dulce was amazing!

    Reply

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