Pumpkin Spice Macaroons

Pumpkin Spice Macaroons

These macaroons are delicious but before I get to them I have to tell you that I’m so excited my sister and I are going to watch a taping of Maury Povich next week! I’m a huge lover of trashy TV. Talk shows, stupid girly shows, weight loss shows, I love them all. I’ve never gotten into The Real Housewives Franchise but I have always been a fan of Maury. Back when I was in college Maury wasn’t on in the UK yet and my friend would record episodes on a VCR in the US (how old do I feel now!) and bring them back for us to watch in her dorm room. We’d watch episodes of Maury and Cheaters after Countdown.

Pumpkin Spice Macaroons

We watched a lot of Maury, so much so, that my friend recognized someone at our school (all the way over in London) that had been on an episode (he was the father!). When I had my first day at work I nearly died of excitement when I saw the NBC theater is right across the street from the office. They film Jerry, Trisha and Steve there too (they all film in Connecticut).

It’s still only early November and I’m almost sick of pumpkin. I’m usually only used to one or two weeks of pumpkin exposure when I would come and visit my parents in October once a year. Now that I’m back in American full time I went a little too crazy and bought pumpkin everything. I still had some leftover pumpkin puree hanging around in the fridge that I didn’t want to let go to waste.

When I saw the recipe for Pumpkin Spice Macaroons in The Macaroon Bible I knew they would be perfect. The coconut is a great base to mix flavors. The coconut has a subtle nutty flavor to pair with the pumpkin spice. Macaroons are so easy to whip up and they have a longer shelf life than most cookies. These would be a good addition to the Thanksgiving table especially since they are not a heavy dessert.


Pumpkin Spice Macaroons

Yield: 24 macaroons

Pumpkin Spice Macaroons


7 ounces sweetened condensed milk

2.5 ounces can pumpkin puree

1 tsp vanilla

1/2 tsp pumpkin pie spice

14oz bag sweetened shredded coconut

2 egg whites

1/4 tsp salt


  1. Preheat the oven to 350 F and line a baking tray with parchment paper.
  2. In a large bowl combine the condensed milk, pumpkin puree, vanilla and pumpkin pie spice. Stir with a spatula. Add the coconut to the bowl and stir until combined.
  3. In a large bowl of an electric mixer add the egg whites and salt and whip until still peaks form. Gently fold the egg whites into the coconut mixture.
  4. Using your hands make balls that are 1 1/2 inches in diameter spaced 1 inch apart. Bake for 20-25 minutes until golden brown.
  5. Remove from the oven and peel from the parchment paper once they are cool enough to touch. Keep at room temperature for 3 to 5 days or freeze.


The 7 oz of condensed milk is by weight (which is equal to 2/3 cup)


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