Vegan MoFo: Pumpkin Macaroons

I first heard of Vegan MoFo last year, when I was new to veganism and still eating Greek yogurt on occasion. I thought it was a cool concept but I didn’t think much of it until this year. Now I would say I’m 99% vegan (that 1% accounts for occasional trips for gelato, or accidentally eating something at a restaurant that turns out to not be vegan) and eating a more well-rounded plant-based diet. A year ago I was eating a lot more vegan ‘convenience’ food like Morningstar veggie sausages every morning and I couldn’t live without my daily bowl of overnight oats. Now I skip all those faux meats (tempeh and tofu don’t count!) and I rarely have oats anymore. I’m eating cleaner than ever and experimenting all the time with my meals. Basically I’m having more fun with food and loving it!

One of the new foods I’ve been embracing is coconut. I used to be afraid of it, but now I know how healthy and tasty it is. I’ve mostly been using it in oil and flour form and both are amazing but I bought some coconut shreds a couple weeks ago and barely made a dent in the huge bag…until now.

I’ve been wanting to try Hail Merry’s raw macaroons ever since I first spotted them at Whole Foods. But at $7.99 a bag, they’re a definite splurge that have just not been in my budget lately. So why not try to make my own macaroons?

Mine are almost raw, and incorporate everyone’s favorite fall veggie, pumpkin. I mean, why not put it in everything and end up being orange by the end of fall? And I just had to include some chocolate in there because you can’t deny the amazingness of pumpkin + chocolate, but you can always skip that step.

Chocolate dipped.

Pumpkin Macaroons (vegan, gluten-free, grain free)

1/2 cup finely shredded coconut 

2 tbsp almond flour/meal

1/4 cup pumpkin puree

1 1/2 tbsp maple syrup

pinch sea salt

1 tsp coconut oil

1 tbsp dark chocolate chips

In a food processor, blend the first 5 ingredients until they stick together. Roll into small balls (makes about 15) and place on a sheet of foil or a plate. Stick in the freezer for 10 minutes. In a microwave safe bowl or over low heat on the stove, heat the coconut oil and chocolate chips until melted. Dip macaroons into melted chocolate and stick back in the freezer. 


What I love about these is that it doesn’t make a huge batch (you can always scale up the ingredients to make more though) and each little macaroon is around 30 calories…yes, even with the chocolate! So you can always have a few for a snack or just pop one after dinner for a mini dessert. They’re grain free and are packed with healthy fats, natural sugar and even a veggie…but they taste like a dessert!


This recipe was submitted for Healthy Vegan Friday #15

Have you ever had a macaroon? Do you like the pumpkin + chocolate combo?

16 thoughts on “Vegan MoFo: Pumpkin Macaroons

  1. sarah says:

    These look amazing! We can’t get canned pumpkin in Scotland( yes, it’s tragic), so I was thinking of maybe pureeing some bnut squash, and replacing the pumpkin with that?
    Anything made with almond flour, coconut oil & dark chocolate HAS to be tasty!
    And yes, iv made macaroons before & loved them. I sweetened mine with medjool dates, they were awesome:).

  2. Those macaroons look fantastic!! I used to dislike coconut, but I love it now:) And I definitely enjoy the pumpkin-chocolate combination, so I would love to try making these.

  3. I’ve never actually had a macaroon, but I’m seriously curious about them. I think the reason I stayed away from them for so long was because, although I love coconut, I don’t love it shredded – there’s something about the texture that just completely turns me off. Pumpkin and chocolate, however, are something I can definitely get behind. Love that combo!

  4. Macarons are kind of a staple when it comes to Christmas cookies around here and my grandma makes the best ones 🙂 – who wouldn’t say that about their grandma though, huh?
    I’m curious about the pumpkin and chocolate combination. Especially because pumpkin isn’t all that popular around here let alone sweet recipes using it.

    • Grandmas are the best bakers for sure!

      I know the pumpkin and chocolate thing seems so weird, but pumpkin works really well in sweet stuff and it’s just amazing paired with chocolate. Don’t know why, but it does!

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