Ingredients

• 2 Cups Shredded Coconut (Unsweetened)
• 4 Tablespoons Coconut Sugar or 10-12 drops of liquid stevia
• 2 Tablespoons Coconut Oil
• 6 Tablespoons Pumpkin Puree
• 1/4 Cup Coconut Flour
• 1/2 Teaspoon Vanilla Extract
• ½ Tablespoon Ground Cinnamon
• ¼ Teaspoon Ground Ginger
• ¼ Teaspoon Sea Salt
• ¼ Cup Lily’s Chocolate Chips
• 1 Tablespoon Coconut Oil
• 1 scoop No Whey – Pea Protein powder

Directions

1. Pour the shredded coconut into your food processor and mix until it’s pureed into a spread (similar to the consistency of coconut butter)
2. Add coconut sugar, coconut oil, pumpkin puree, coconut flour, vanilla extract and seasoning.
3. Process the ingredients until they’re combined.
4. Use a small cookie scoop or rounded measuring tablespoon and scoop the cookies onto a cookie sheet. I lined my cookie sheet with parchment paper so the cookies wouldn’t stick to the cookie sheet.
5. Refrigerate the cookies.
6. In a small saucepan, warm the chocolate chips and coconut oil together until the chocolate is melted. Stir and remove from the heat.
7. Drizzle the white chocolate sauce over the top of the pumpkin macaroons. Then sprinkle extra cinnamon or pumpkin pie spice over the top of the cookies.
8. Serve and enjoy!
9. Keep leftover cookies in an airtight container in the refrigerator.
10. For more help with this recipe, click here.