The Jew And The Carrot

Cooking in Season: Pumpkin Macaroons

By Molly Yeh

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Molly Yeh

True, it’s not really the official time of year for macaroons. But as the world struggled to find something that doesn’t work with pumpkin (like Pumpkin Pop-Tarts, Pumpkin Eggos), I had to know if the stray bag of coconut sitting in my cabinet would compliment it. So I dug up my basic macaroon recipe that a family friend gave me a while back and I got to work.

It turns out the flavors of the coconut and pumpkin blend beautifully, creating a nutty, more subtle version of the pumpkin treats that I’m used to. I’m tempted to stock up on canned pumpkin right now so that I have some when Passover rolls back around. What’s more is that now pumpkin has been dubbed the new bacon — and a kosher one at that — we really ought to celebrate it!

Pumpkin Macaroons

Cook’s Note: Because of the pumpkin, this recipe makes macaroons that are pretty dense and moist. One taste tester described them as “cakey.” So with that in mind, if you like to keep yours on the dryer side, I’d recommend adding more coconut to shift the texture.

Makes about 2 dozen

2 egg whites
a pinch of salt
1 cup pumpkin puree
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
1/8 teaspoon allspice
3 cups sweetened, shredded coconut

1) Preheat oven to 350 and line a baking sheet with parchment paper.

2) In a large bowl beat egg whites and salt until stiff peaks form. Fold in pumpkin and vanilla.

3) In a separate bowl combine cinnamon, cloves, nutmeg, and allspice. Add coconut and stir to combine.

4) Gently fold the dry ingredients into the wet ingredients.

5) Place one tablespoon spoonfuls onto baking sheet and bake for about 15-20 minutes, or until edges become slightly brown.


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