Ed. Note—The Athletes Table is back! Although Chef usually tries to stay on the healthier side of things, Halloween candy has flooded his (and our!) house over the past few days. He helps us get beyond Halloween (and on towards a much sweeter holiday, Thanksgiving) by handing over a truly sophisticated dessert that will have you bringing your leftover candy to the food bank. 

Oh, Halloween! Honestly, I'm happy to see you in the rear view mirror. I can't tell you how much I look forward to the annual tradition of watching overly sweetened candy flooding the grocery stores. No offense to my favorite Reese's Sticks (you're the rare exception in my opinion), but most Halloween fare is bland and low quality. Maybe I'm getting old, but I don't ever really remember LOVING traditional Halloween candy, it's not something I craved. It's literally so cheap that people buy it and don't mind giving it away—that should tell you something.

So if you're not wanting to eat candy, but still have a bit of a sweet tooth from seeing all those kids throw back fun-size pieces of diabetes, try out these pumpkin pie macaroons! You won't want to share these with those trick-or-treaters. They are loaded with real coconut, real pumpkin puree, real egg whites and spiced with the classic flavors of an all time classic, pumpkin pie! Crispy on the outside and soft and pillowy on the inside, this recipe is a quick and easy foolproof way to bake up something delicious in the kitchen. I'm not claiming they are "health food," but if it's in that post-Halloween and if you're going to chomp on some sweet stuff, give these a try instead of mowing through some bland stuff from Mars, Co. You'll be much more satisfied. They are great as a treat on halloween and throughout the entire holiday season.

STEP 1: PRINT THE RECIPE:

Print this EASY recipe card and follow along with all the pictures

STEP 2: GATHER THE INGREDIENTS

Gather all the ingredients and tools out in front of you before you begin. In addition to the ingredients listed above, you should gather a sharp knife, cutting board, two mixing bowls, stand or hand mixer, rubber spatula, measuring cups and measuring spoons. Also, be sure to preheat your oven to 350 degrees.

STEP 3: STIR IT UP

In a large mixing bowl, combine the sweetened condensed milk, pumpkin puree, salt, vanilla extract, melted butter (optional) and pumpkin pie spice extract into a bowl. Stir to combine until evenly incorporated. Set aside and get ready to whip the egg whites!

STEP 4: WHIP THOSE WHITES

In a stand mixer (or large bowl with ballon whisk), whip the egg whites into stiff peaks. To begin, separate the yokes from the egg white using this technique (CLICK HERE!) or your preferred method. Place the egg whites into the mixing bowl and whip on high until they resemble whipped cream. Discard the egg yokes or you can save them to add to scrambled eggs for an ultra luxurious omelette. YUM!

STEP 5: FLUFF & FOLD

Combine all the whipped egg whites into the reserved bowl of pumpkin mixture. Using a rubber spatula, gently fold the egg whites into the pumpkin mixture. it will create a light and airy pancake type batter. Rotate the bowl around in a circle while scrapping down the size in a circular motion. Fold the batter on top of itself. It should look a bit fluffy if you did it right. Check out the technique HERE!

STEP 6: COCONUT UP

Next up, incorporate the shredded coconut into the pumpkin mixture in the same manner as the egg whites. It's your choice as to whether you use sweetened or unsweetened coconut depending on your taste preference or nutritional goals. Again, using a rubber spatula, gently fold in the coconut until it is incorporated into a scraggly look "dough." This recipe calls for roughly 2 1/2 bags of sweetened shredded coconut. This is about 30oz. Your totally measurement may vary depending on the type of coconut that you use, but it should look scrappy. Unsweetened coconut tends to be very very dry.

STEP 7: SCOOP & BAKE

Using an ice cream scoop, scoop out even macaroon portions onto a large baking tray lined with aluminum foil and non-stick spray. This makes clean up much easier! If you don't have an ice cream scoop, use a large spoon to make equal size macaroons by hand. This recipe will make about 30 macaroons. Bake for 30-40 minutes at 350 degrees until golden brown and delicious.

STEP 8: EAT!

These Pumpkin Pie Macaroons are loaded with real coconut, real pumpkin puree, real egg whites and spiced with the classic flavors of an all time classic, pumpkin pie! Crispy on the outside and soft and pillowy on the inside, this recipe is a quick and easy foolproof way to bake up something delicious in the kitchen.