Chocolate Dipped Pumpkin Macaroons
Ingredients
- 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
- 6 tbsp aquafaba (chickpea brine aka liquid from can of chickpeas)
- 1/8 tsp cream of tartar
- 1 1/2 cups unsweetened shredded coconut
- 2 tbsp maple syrup
- 3 tbsp pumpkin puree
- 3/4 to 1 tsp pumpkin pie spice (depending on how much spice you want)
- 1/4 tsp vanilla
- 1/8 tsp salt
- 4 oz. dark chocolate, chopped
Preparation
Preheat the oven to 325°f and line baking sheet with parchment paper or a silicone baking mat
In a medium bowl (or the bowl of a standing mixer), add in the the aquafaba and cream of tartar
Using a hand mixer (or the whisk attachment on a standing mixer), whip on high speed until medium-firm peaks are formed
Set aside
In a separate large bowl, mix together all of the remaining ingredients except for the chocolate until uniform
Carefully fold in the aquafaba mixture
Scoop out 2 oz
Cup) of the dough using an ice cream scooper and gently use your hands to pack it in the scooper
Place it onto the cookie sheet and if you would like, use your fingers to smooth out any imperfections
Bake for 37 to 40 minutes, or until golden
Cool completely
Melt the chocolate
You can do this either in a double boiler or in the microwave
If you are using the latter, place the chocolate in a microwave safe bowl and microwave it in 30 second intervals, mixing in between each, until fully melted
Carefully dip the bottoms of macaroons into the chocolate, scraping any excess off, and then place them back onto the baking sheet
The macaroons are fragile so be gentle! continue until you have dipped all of the chocolate
You can use up any remaining chocolate by drizzling it on top of the macaroons with a spoon or butter knife
If needed, remelt the chocolate before drizzling
Chill in the refrigerator for 10 minutes, or until the chocolate has set
Enjoy! :
