Pumpkin Macaroons

• 1 cup pecans ground
• 1/2 cup flour, unbleached all-purpose
• 1/2 teaspoon lemon zest finely grated
• 1/4 cup coconut unsweetened, finely flaked
• 1 each egg whites room temp
• 1/4 cup maple syrup room temp
• 1/2 teaspoon vanilla extract
• 1/2 cup pumpkin puree (canned)

1. Combine pecans, flour, lemon peel andamp; coconut in medium bowl.
2. Tip egg white into another medium bowl and beat with hand mixer until soft peaks form.
3. Gradually beat in syrup and vanilla, then fold into pecan mix, adding pumpkin as you go.
4. Line cookie sheet with parchment paper and drop rounded teaspoonfuls onto it.
5. Let relax at room temp 30 minutes.
6. Preheat to 300F (150C).
7. Bake mid-oven until just beginning to brown, 25 to 30 minutes.
8. Let cool on rack until completely cool.
9. Store tightly covered.

pecans ground, flour, lemon zest, coconut, egg whites, maple syrup, vanilla, pumpkin puree

Taken from recipeland.com/recipe/v/pumpkin-macaroons-33703 (may not work)