FOR THE MACAROONS
- 1 cup pecans
- 2 bananas
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups unsweetened finely shredded coconut
FOR THE CHOCOLATE GLAZE
Preheat the oven to 275°F. Line a baking sheet with parchment paper.
Make the macaroons: Pulse the pecans in a food processor until they have the consistency of a fine nut flour, 20 to 30 seconds. Transfer the pecan flour to a medium mixing bowl and set aside. Place the bananas in the food processor and process for 30 to 45 seconds or until smooth. Add the pumpkin pie spice, cinnamon, salt, vanilla, and almond extract and process for 10 seconds or until well combined.
Transfer the banana mixture to the bowl with the pecan flour and mix well with a spoon. Add the shredded coconut and mix to fully incorporate.
Firmly pack the mixture into a rounded tablespoon or small scoop and tap to release onto the prepared baking sheet. Repeat this process with the remaining mixture. Bake for 25 to 30 minutes or until the edges are golden brown. Allow the macaroons to cool before glazing.
Make the glaze: In a small bowl, combine the melted coconut oil and chopped butter and stir until the butter is completely melted. Stir in the cocoa powder and salt. Drizzle over the macaroons. Sprinkle with Infused Sugar of choice.