I’ve mentioned on here before how I wasn’t a huge fan of the humble cake… Sponge, mud, traditional, buttercream. I can take them or leave them. But there are a few cakes that I do like. Banana cake, for example. Coconut cake is pretty damn good too. And carrot cake, carrot cake is a winner. (Except for carrot cake with sultanas in it – no need to ruin something otherwise tasty people!)
So its probably not surprise that if you combine two of my favorite cake flavours – carrot and coconut – you have my attention. And take away the cake texture and, well – you have yourself a winner!
Coconut macaroons are simple, easy and relatively healthy, as far as traditional sweet treats go. There is no refined flour or sugar or heavy dairy, just coconut, eggs, and a little natural sweetener is pretty much all you need. Here, I’ve added some finely grated carrots and spices, plus some almond meal to give them a slightly more soft, cake-like texture while keeping them crisp and firm on the outside.
If you aren’t a carrot cake fan – and due to my own fussiness when it comes to all-things-cake, I’ll forgive you for that – then you could leave them plain, or go down the banana bread route and add some mashed banana instead. Actually, the more I think about that option, the yummier it sounds – I may have to try that myself next time!
- 1 cup almond meal
- 2½ cups desiccated or shredded coconut
- 2 egg whites
- 1 small carrot grated
- 3 Tbsp raw honey
- 1 tsp cinnamon
- ½ tsp nutmeg
- Preheat oven to 150 C || 300 F
- Beat the egg whites for a few minutes with an electric mixer until light and fluffy.
- Add the liquid honey, and beat another minute or two until well combined.
- Fold in the remaining ingredients and place heaped tablespoonfuls on a lightly greased baking sheet.
- Bake for 18 - 20 minutes or until lightly golden.