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Carrot cake macaroons

September 4, 2014 7 Comments

Carrot cake macaroons - to her coreI’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!

Carrot cake macaroons - to her core

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.

Carrot cake macaroons - to her core

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!

Carrot cake macaroons - to her core

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Carrot cake macaroons
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 150 C || 300 F
  2. Beat the egg whites for a few minutes with an electric mixer until light and fluffy.
  3. Add the liquid honey, and beat another minute or two until well combined.
  4. Fold in the remaining ingredients and place heaped tablespoonfuls on a lightly greased baking sheet.
  5. Bake for 18 - 20 minutes or until lightly golden.
3.3.3077

 

Filed Under: Breads and baking, Recipe, Snacks Tagged With: carrot, cinnamon, dairy free, gluten free, grain free, honey, paleo, vegan

« All thats well and good – August 2014
Savoury vegetable pancake with coconut coriander pesto »

Comments

  1. Alessandra // the foodie teen says

    September 5, 2014 at 6:34 am

    Macaroons are my favourite after-school treat! Love these!

    Reply
  2. Katie @ Whole Nourishment says

    September 6, 2014 at 5:58 pm

    I’ve tried a few almond/coconut macaroons and really enjoyed them but I haven’t thought of giving them this carrot cake spin. Yum!
    Have a nice weekend Dearna!

    Reply
  3. Josefine {The Smoothie Lover} says

    September 7, 2014 at 8:16 am

    Oh yum. I love it when you combine two things to a new super delicious thing. Carrot cake is definitely one of my favourite cakes too! And just perfect for fall with all of it’s delicious spices :P Sounds absolutely amazing to turn it into macaroons!

    Reply
  4. Barbara-Helen says

    September 13, 2014 at 7:58 am

    Taste was wonderful but they fell apart. What did I do wrong? helen

    Reply
    • tohercore says

      September 13, 2014 at 5:02 pm

      Hi Helen, so glad you liked the flavour! I didnt have a problem with mine falling apart, but there always tends to be differences when using different brands of ingredients, different ovens etc. A little extra honey or egg white next time should help to bind them. D x

      Reply
  5. Lauren says

    August 6, 2015 at 8:47 pm

    Hi,
    I can’t seem to see the actual recipe for these delicious looking morsels on this page?
    I can see other recipes on your website but not the particular one I want. Is there any way you could re-post it or perhaps email it to me?

    Thanks!

    Reply
    • tohercore says

      August 10, 2015 at 12:19 pm

      Oops, sorry Lauren – now fixed :) Hope you like them! – D

      Reply

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