Happy Wednesday y’all!
Christmas is fast approaching! Whoop! I am seriously stoked. Can you tell? I have been selling fragrance for the past four days so most likely it is all the fumes from the Very Irresistible that have gone to my head. See what I did there? Marketing at it’s very best. 🙂 Anyway, I just love this time of year, especially when I work fragrance, and not because I get to sell the finest…and might I add, best fragrance to lovely and sometimes Grinch-like customers, but because I can bring sweet treats for all of my co-workers. This makes me one popular gal. I have yet to see my baklava, which went missing sometime around Monday. I was getting all of these compliments but had yet to see the evidence of the consumed layers of stuffed, buttery phyllo dough. Skeptical.
Yesterday at work I was approached by my aunt who kindly asked me where her treats were. Of course I was off my A game and had nothing to show. Today it is on. It is on like Donkey Kong. 
Tis the season for macaroons.
Well, tis always the season for macaroons in my book.

Now, these macaroons are super chewy and spiced with pumpkin pie spice for that Christmas-y flavor.

Oh, and they are vegan and gluten-free.

Come on people

would you expect anything less?
Didn’t think so.
Chewy Pumpkin Pie Spiced Coconut Macaroons (GF/V):
1 c. light coconut milk
1 T. coconut oil
1/4 c. agave nectar
1/4 t. sea salt
1/4 c. brown rice flour (or any other gf flour…I suggest gf all-purpose flour, coconut flour does not work)
2 t. pumpkin pie spice
1 t. pure vanilla extract
2 c. unsweetened, shredded coconut
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Place the coconut milk in a medium sized sauce pan and bring to a boil over medium-high heat.
3. Add the coconut oil, agave, and sea salt and mix well.
4. Whisk in the flour and the pumpkin pie spice…the mixture should basically look like cream of wheat now. Boil for another minute, then let simmer on low for about 3 minutes.
5. Place the mixture in a large mixing bowl and add the vanilla and coconut. Combine until fully incorporated.
6. Drop the dough by rounded teaspoons onto the prepared baking sheet. Bake for 10 to 12 minutes or until the edges are lightly golden brown.
Makes about 22 macaroons.


  1. zia liz says:

    That’s what I am talking about!!!

  2. Does that count for my fruits for the day? or veggies? Oh, whatever……….I’m in for a dozen or so healthy or not!!! And, I’m not sharing. That dozen is for me only.

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