Pumpkin Macaroons

The pecans and maple syrup add a very nice touch. This is a traditional Jewish Sephardic recipe.

• Ready In: 45 mins
• Yields: 20 cookies

Ingredients

• 1  cup  ground pecans (about 1/3 lb. shelled halves)
• 1⁄2 cup unbleached flour
• 1⁄2 teaspoon  finely grated lemon, rind of, , yellow only
• 1⁄4 cup unsweetened flaked coconut
• 1  egg white, room temperature
• 1⁄4 cup maple syrup, room temperature
• 1⁄2 teaspoon vanilla
• 1⁄2 cup pumpkin puree

Directions

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