Pumpkin Spice Coconut Macaroon Cookies

• Vegetarian

• Produce

  • 5 tbsp Pumpkin puree

• Baking & Spices

  • 1 cup Flour
  • 2 tsp Pumpkin pie spice
  • 1/2 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1 14 oz. bag Coconut, sweetened

• Dairy

  • 1 14 oz. can Condensed milk, sweetened

Found on crunchycreamysweet.com

Description

Directions

• Preheat oven to 350 degrees F.
• Line a baking sheet with parchment paper and set aside.
• In a large mixing bowl, mix together coconut and sweetened condensed milk.
• Add flour, pumpkin spice and vanilla and mix well.
• Scoop the dough with a medium cookie scoop (1 and 1/2 tablespoon size) and drop mounds on prepared sheet. The cookies dont spread so you can fit quite a bit on a sheet.
• Bake for 12 to 14 minutes OR until the cookies look set and the bottom is golden brown.
• Cool on sheet for 5 minutes, remove onto a cooling rack to cool completely.
• Store in an air-tight container for up to 5 days.