Hey guys! Thanks so much for your kind comments from my marathon recap post — I appreciate it!
You know what one of the best things about running a marathon is? Feeling completely okay about doing no exercise whatsoever. I was actually most active this week on Monday, the day after the marathon. For some reason I woke up and rode the exercise bike at the hotel fitness center and then walked around NYC all morning long. By Monday afternoon my feet reminded me that I had in fact ran a marathon the day before, and I’ve now spent the past few days being completely lazy. 🙂
Since my mind has been all-things-marathon the past week or so, I was surprised to look at the calendar at work yesterday and realize that Thanksgiving is two weeks from today! I need to think of some fun Thanksgiving recipes quickly. Any ideas for desserts or side dishes? Share ’em if you’ve got ’em!
So, I know cookies aren’t exactly a Thanksgiving sort of thing (maybe they would be if I tossed them in a pie shell?). But I’m pretty sure if you put these pumpkin coconut macaroons on the table at Thanksgiving dinner, you’d have a lot of happy campers. Who needs dinner rolls when you have cookies?
I actually made these cookies over a month ago when I drove down to visit Julie in Ithaca. I have no idea why I thought pumpkin and coconut might be a good combination. But I love pumpkin and I love coconut so I thought, “hmm…” and then these cookies were here. And they were pretty darn good. That’s all I have to say about that.
[print_this]Pumpkin Coconut Macaroons
Like pumpkin and coconut? These soft, moist, and chewy macaroons will be your new favorite holiday cookie!
Makes about 2 dozen cookies
Prep time: 10 minutes
Cook time: 40-50 minutes (20-25 minutes per cookie sheet)
- 1 can sweetened condensed milk
- 1/2 cup canned pumpkin (not pumpkin pie mix)
- 2 cups unsweetened flaked coconut
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large egg whites
Heat the oven to 325 degrees F. Line two large cookie sheets with parchment paper.
In a large mixing bowl, stir the sweetened condensed milk, pumpkin, coconut, nutmeg, cinnamon, and salt until mixed well.
In a separate small mixing bowl, whip the egg whites until soft peaks form. Fold the egg whites into the pumpkin mixture until just mixed.
Drop the dough by rounded tablespoonful onto the cookie sheets, about two inches apart. Bake 20 to 25 minutes or until edges are golden brown. Allow to cool on pan 5 minutes, then transfer to wire racks to cool completely.[/print_this]