Now I know what to do with leftover pumpkin puree after my annual Thanksgiving baking sprees. This super quick, delicious and of course healthy pumpkin recipe was inspired by a post in Sunset Magazine. The initial results were good, but we couldn’t help but adapt the recipe to make it turn out as delicious as their photo.I happened to have cooked apples on hand the first time I made this, which was even more appealing.
This is a perfect post-Thanksgiving breakfast option, and would work great on a weekday morning since it is a one-bowl process.
I’ve gotten in a habit of keeping unsweetened coconut flakes around as a pantry staple. It’s perfect for elevating simple cut-up fruit to “dessert” status, for spiking banana bread batter, sprinkling on yogurt and granola, you get the point. But its most important use is as a main ingredient in these delectable macaroons. I promise that even without taking it all the way to chocolate-dipped (which we almost never do), you won’t be able to put these down. Even my non-coconut loving friends can attest to how awesome these are!