Step 1: Preheat your oven to 325°F (165°C) and line two large baking sheets with parchment paper or silicone baking mats.
Step 2: In a large mixing bowl, combine the shredded coconut, ground cinnamon, ginger, cardamom, cloves, and salt. Stir well to ensure the spices are evenly distributed.
Step 3: In a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, and vanilla extract until smooth.
Step 4: In a clean glass bowl, beat the egg whites until they form soft peaks. Gently fold the pumpkin mixture into the egg whites.
Step 5: Fold the wet ingredients into the dry coconut mixture until thoroughly combined and the coconut is evenly coated.
Step 6: Using a small cookie scoop or a tablespoon, drop rounded mounds of the chai spiced pumpkin macaroons mixture onto the prepared baking sheets, spaced about 1 inch apart.
Step 7: Bake for 23-25 minutes, or until the bottoms and edges are golden brown. Let the macaroons cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.