Filed Under: Ages & Stages 13-16, Ages & Stages 3-5, Ages & Stages 6-8, Ages & Stages 9-12, Bake Sale, Dessert, Pregnancy, Under 10 Mins

Carrot Coconut Macaroons

Cookies without eggs and butter? Oh my! But believe us, these are crisp and light treats. If you want to make them even more delicious, melt some carob chips, dip the tops in and allow to cool. Vegan can be yummy.

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March 24th, 2010

By LeeAnne Wright

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“This was Roma’s first introduction to ginger: she made a funny face when smelling it and asked “does this make my skin beautiful if I eat it?’ I said yes, thinking she’d object to eating them because of its inclusion, but once baked, we couldn’t really detect the ginger. Since these contain no nuts or chocolate, this is one snack I could prepare and send with my daughter to pre-school for her class to enjoy.” – Kumi Verma-Des Ruisseaux, mom of Roma, 4, Laval, Que.

Servings
Makes 2 dozen macaroons
Prep Time
Prep Time: 10 Minutes, On the Table: 40 Minutes
Ingredients
  • 1 cup (packed) grated raw carrots (1 large carrot)
  • 1/4 cup apple juice or cider
  • 1/2 cup coconut oil
  • 2 cups coconut flakes
  • 2/3 cup whole wheat flour
  • 1/2 tspsalt
  • 1 tspgrated fresh ginger
  • 2 tbsp maple syrup
    • Nutrients Per Serving
  • Nutrients per serving (1 cookie) 108 calories, 8 g fat, 5 mg calcium, 75 mg sodium, 9 g carbohydrates, 1 g fibre, 1 g protein.
    • Carrot Coconut Macaroons
    Photo by John Cullen
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