Wednesday, April 4, 2012

Carrot Cake Macaroons

A fun and reasonably healthy Spring treat- go ahead Easter Bunny!


2 cups unsweetened finely shredded coconut
½ cup honey
1/2 cup finely grated carrot
4 tablespoons white whole wheat flour, all purpose or Gluten Free Oat Flour (such as Bob’s red mill) if you are on a gluten-free diet
½ cup liquid egg whites
2 tablespoons raisins
2 tablespoons chopped pecans
¼ teaspoon nutmeg
¼ teaspoon cinnamon
1/8 teaspoon powdered ginger (optional)


Preheat oven to 350 degrees. Combine the flour, spices and coconut in a small bowl. In a larger bowl, beat together the eggs and honey. Slowly add the flour/coconut mixture to the larger bowl with the egg whites and honey until thoroughly mixed. Stir in the carrot, pecans and raisins. Drop in small spoonfuls (using a scooper is helpful) onto greased cookie sheets and bake 11-15 minutes, until tops are firm and bottoms are very lightly browned.

Makes about 30 cookies

Serving size: 1 cookie Calories 70 Protein 1 g Carb 7 g Fiber 1g Sugars 5 g Fat 4.5 g Saturated fat 3.5 g Sodium 0 mg


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