Chocolate Pumpkin Pecan Macaroons (Paleo)

By mdancause

Ingredients

• 1 cup unsweetened shredded coconut
• 1/4 cup pecan flour (or almond flour)
• 1/4 cup cocoa powder
• 1/4 cup pumpkin puree
• 1/4 cup raw organic honey
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• pinch of salt

Preparation

Step 1

Instructions

Combine your coconut, pecan flour, cocoa powder, cinnamon and salt in a bowl and mix well

Add in your pumpkin, honey, coconut oil, and vanilla and stir well until all ingredients have been evenly incorporated

Use a medium cookie scoop or tablespoon and scoop rounded balls onto a plate or cookie sheet

Place in the refrigerator for at least an hour to solidify

Store in the freezer or refrigerator and serve cold

Instructions