Tuesday, April 15, 2014

Carrot Coconut Gluten and Dairy Free Macaroons

Having made the Carrot Parsnip Latkes yesterday for Passover, I had some extra grated carrots leftover so I decided to look through my pantry to see what else I could make with them. In the spirit of Passover and the upcoming Easter Holiday I decided to make these super easy Carrot Coconut Gluten and Dairy Free Macaroons. Hope you enjoy these as much as I did!

Carrot Coconut Macaroons


Ingredients: yields 24 macaroons

  • 1 large carrot, coarsely grated
  • 1/4 cup fresh squeezed orange juice
  • 1/4 cup almond butter, stirred well and heated until soft
  • 2 tablespoons softened coconut oil
  • 1 tablespoon raw sugar (optional; omit if following a paleo diet)
  • 2 cups shredded, unsweetened coconut
  • 2/3 cup coconut flour
  • 1/2 teaspoon salt
  • 1 teaspoon fresh grated ginger
  • 1 tablespoon maple syrup
  • optional 1/2 cup raisins
  1. Preheat the oven to 350 degrees. 
  2. Lightly grease a cookie sheet.
  3. Mix all the ingredients together in a large bowl.
  4. Roll into 24 balls approximately 1 inch in diameter and bake for 30 minutes. 
  5. Transfer to a rack to cool.
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This recipe was shared at Allergy-Free Wednesday, www.realfoodallergyfree.com, Fat Tuesdays, Gluten Free Wednesday

1 comment:

  1. Oh wow, these look great! I love the combination of coconut, carrot and orange. Will have to make these when I get some more coconut flour!