Step 1: Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper to ensure your pumpkin coconut macaroons recipe doesn’t stick.
Step 2: In a large mixing bowl, combine the shredded coconut, pumpkin puree, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Stir until the coconut is thoroughly coated and the mixture is vibrant orange.
Step 3: In a separate clean bowl, whisk the egg whites until they form stiff peaks. This is crucial for giving your pumpkin coconut macaroons recipe its light and airy texture.
Step 4: Gently fold the whipped egg whites into the pumpkin coconut mixture using a spatula. Be careful not to deflate the whites completely.
Step 5: Using a small cookie scoop or a tablespoon, drop rounded heaps of the batter onto the prepared baking sheet, spacing them about an inch apart.
Step 6: Bake for 15-18 minutes, or until the edges and tops are lightly golden brown. Let the cookies cool completely on the baking sheet to set before moving them.