Pumpkin Macaroon Cookies Recipe

These pumpkin macaroon cookies are delicious, chewy and so easy to make! All it takes is a box of angel food cake mix, some shredded coconut, a can of pumpkin puree and a bit of cinnamon and you can quickly make these tasty cookies.

Easy To Make Pumpkin Macaroon Cookies Recipe

Ingredients:

1 package Angel Food Cake Mix
7 ounce flaked coconut
2 teaspoons cinnamon
½ cup water
15 ounce canned pumpkin

Also needed: parchment paper

Directions:

1. Preheat oven to 325 degrees F.
2. Line cookie sheets with parchment paper.
3. In a bowl combine the angel food cake mix and cinnamon. Whisk together until just combined.
4. Add water and canned pumpkin to angel food cake mixture. Whisk until just combined.
5. Stir in the flaked coconut.
6. Using a tablespoon or a mini ice cream scoop to portion out the batter. Drop spoonful or scoopful of the batter about 2 inches apart onto prepared cookie sheets.
7. Bake 15 to 18 minutes or until the edges are golden brown.
8. Cool cookies on cookie sheets 3 to 5 minutes. Remove to wire racks to cool completely.

Frequently asked questions about Pumpkin Macaroon Cookies

Are Macaroons and Macarons the same?

While these are both cookies the big difference comes in with the main ingredient used to make the cookies.

Macarons – spelled with just one “o” – (pronounced “mack-ah-ROHN”) is made from whipped egg whites, confectioners sugar and ground almond flour. The cookie batter is piped into small circles and are then baked. The surface of the cookie is smooth as the cookie is made from ground almonds. They are airy like a meringue and are made into sandwich cookies with some type of filling.

Macaroons – spelled with two “o’s” – (pronounced “mack-ah-ROON”) are made from whipped egg whites, granulated sugar and shredded or flaked coconut. These cookies are typically spooned on to the baking sheet and, once cooked, the surface is irregular because of the shredded coconut.

Other ingredients can be mixed into the cookies such as mini chocolate chips, nuts, cocoa powder and different spices or extract flavorings. Macaroons don’t have a filling. Sometimes you will see them dipped into chocolate. After all, coconut and chocolate are delicious together.

Can I use unsweetened shredded coconut in place of the flaked (sweetened coconut)?

Yes. This recipe will work with most types of shredded or flaked coconut. The angel food cake mix already contains a sweetener. Using unsweetened coconut will still produce cookies that taste delicious, have that chewy texture of a macaroon but are a bit less sweet than they would be if you used sweetened coconut. They still are delicious no matter what type of coconut you use.

What if I don’t have parchment paper?

If you don’t have parchment paper then you can grease the baking sheets with butter or nonstick spray before using them to help prevent the cookies from sticking.

What brand of angel food cake can be used?

I used a box of Pillsbury angel food cake mix. You can use just about any brand of angel food cake. You may find the cake mix sizes vary but most brands these days are about 15 to 18 ounces in size.

Can you freeze these cookies?

Yes! These cookies freeze well. Wrap them first in plastic wrap, then wrap again in a zippered plastic bag or other storage container. Store for up to 4 weeks in the freezer.

When you are ready to defrost them, allow them to fully defrost to room temperature before opening the bag. This keeps the cookies fresh.

How do I store these cookies?

Once the cookies have cooled store in a covered container or a sealed storage bag for 3 to 5  days at room temperature.

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