Description
These delicious and allergy-friendly vegan coconut macaroons are simple to make, healthy and reminiscent of spring! Gluten-free and paleo.
Ingredients
- ½ cups Shredded Carrots
- 3 Tablespoons Coconut Oil
- 3 Tablespoons Coconut Nectar
- 1-½ cup Shredded Coconut
- 1 Tablespoon Coconut Flour
- ¼ teaspoons Ceylon Cinnamon
- ⅛ teaspoons Sea Salt
Preparation
Preheat oven to 350ºF. Grease a cookie sheet with coconut oil or line with unbleached parchment paper.
Mix carrots, coconut oil and coconut nectar in a large bowl. Stir in coconut, coconut flour, cinnamon and salt. Mix well, stirring until mixture forms a dough.
Chill dough in freezer for 5 minutes or in the fridge for 10–15 minutes so dough holds together well.
Scoop rounded tablespoonfuls of dough, packing into a greased tablespoon and gently scooping out onto a cookie sheet in mounds. Re-grease the spoon as needed to help the dough slide off more easily.
Bake at 350ºF for 9–12 minutes. Cool well on sheet before removing to avoid crumbling. Enjoy!
