Carrot cake macaroons
- 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.
Recipe by to her core at https://tohercore.com/carrot-cake-macaroons/
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