Carrot Coconut Macaroons

Macaroons:
3/4 cup almond meal
1 cup shredded organic carrots (divided)
a pinch of sea salt
2 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp cardamom
1/4 cup maple syrup or agave syrup
2 cups finely shredded unsweetened coconut
4 finely chopped dates
1/4 cup chopped raw walnuts

Place almond meal, 1/4 cup of the carrots, and sea salt and spices in the food processor and process until well combined. Add the agave nectar and process until the mixture holds together. Add coconut, remaining carrots, dates and walnuts and pulse until the mixture holds together. Form the mixture into 12 balls, and place on a dehydrator sheet. Dehydrate for about 12 hours, or until they are dried, but not so much so that they are not a little chewy in the middle.

Leave a Reply