Ingredients:
14 ounces sweetened coconut flakes
14 ounces sweetened condensed milk
1 teaspoon pure vanilla
½ cup pumpkin puree, unseasoned (don’t ‘pack’ the cup – this should be a scant measurement)
¼ teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 extra-large egg whites
¼ teaspoon salt

Directions:
Pre-heat the oven to 325 degrees.

Combine the coconut, condensed milk, vanilla, pumpkin and spices in a large bowl. Use an electric mixer with the whisk attachment to whip the egg whites and salt on high speed, until they form medium-firm peaks, about two minutes. Gently fold the egg whites into the coconut-pumpkin mixture.

Use a 1-inch scoop to drop the batter onto a baking sheet lined with parchment paper. Bake at 325 degrees for 20 to 25 minutes, until golden brown. Cool on the tray for three minutes before transferring to a cooling rack.

Tips:

• The batter can be refrigerated between batches to keep the liquid from separating.
• For a variation, drizzle melted chocolate over the top.
• To make vanilla macaroons, omit the pumpkin and spices.
• To make chocolate macaroons, omit the pumpkin and spices, and add 3 tablespoons of cocoa powder to the coconut mixture before folding in the egg whites.