I’m afraid I’ve fallen in to the rather delicious pumpkin spice trap…

It was inevitable, really… now that it’s well and truly autumn (read: dreary skies and perpetual rain), all I want to do (other than wrap myself in about three hundred and sixty-two blankets, of course) is gorge on anything and everything stuffed with copious amounts of cinnamon, nutmeg, ginger and allspice.

And if they’re drizzled in a maple, cinnamon, and toasted vanilla bean glaze (of which I totally didn’t eat three entire batches over the last few days for, ahem, recipe testing purposes…), I think I have a pretty valid excuse to do so!

If you’d prefer to skip the toasted vanilla bean in the glaze (although it really is worth the extra step in my opinion!), you can use one teaspoon of pure vanilla extract instead!

maple & pumpkin spice macaroons + maple, cinnamon, and toasted vanilla bean glaze by Alessandra Peters Prep Time: 10 minutes Cook Time: 10 minutes 6066656 Ingredients (24 macaroons) For the Macaroons 2 cups unsweetened shredded coconut

1/4 cup coconut oil

3 tbsp maple syrup

1 tbsp coconut milk

1 tbsp coconut flour

1 tbsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp ground ginger

1/2 tsp ground allspice For the Glaze 1/4 cup coconut butter, melted

2 tbsp coconut milk

2 tbsp maple syrup

1 vanilla bean

1/2 tsp cinnamon Instructions For the Macaroons 1. Preheat the oven to 325F/160C. 2. Combine all the ingredients in a large bowl and stir until very well combined. 3. Scoop small balls of the mixture on to a lined baking tray using a melon baller or a small ice cream scoop. 4. Bake for 6-8 minutes, until just golden. Coconut burns very easily, so make sure you keep an eye on them! 5. Drizzle with glaze (see below) and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days. For the Glaze 1. To toast the vanilla bean, cut it in to 1 inch pieces, then place the pieces in a frying pan over low-medium heat and toast for 1-2 minutes, until they release a delicious aroma. Flip the pieces over and toast for another 30 seconds or so, then remove from heat and let cool completely. Grind in a coffee grinder or food processor until you have a very fine powder! 2. Combine all the ingredients including all of the toasted vanilla bean powder in a small bowl and whisk very well to combine. Powered by Recipage