Pumpkin Macaroons
Author/Submitted by:
Posted on Prodigy by Kim Clegg.
Servings: 20 Categories:
Cookies
/
Desserts
Ingredients: 1
cup
Ground pecans,
about 1/3 lb. shelled
1/2
cup
Unbleached flour 1/2
teaspoon
Finely grated lemon peel 1/4
cup
Unsweetened finely flaked coconut 1
Egg white,
room temp
1/4
cup
Maple syrup,
room temp
1/2
teaspoon
Vanilla 1/2
cup
Pumpkin puree
Directions:
Combine pecans, flour, lemon peel & coconut in med bowl. Tip egg white into another med bowl & beat with hand mixer till soft peaks form. Gradually beat in syrup & vanilla, then fold into pecan mix, adding pumpkin as you go. Line cookie sheet with parchment paper & drop rounded teaspoonfuls onto it. Let relax at room temp 30 min. Preheat to 300. Bake mid-oven till just beginning to brown, 25-30 min. Let cool on rack till completely cool. Store tightly covered. 20 cookies.
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