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Egg-Free Nut-Free Carrot Cake Vegan Coconut Macaroons

Dr. Jennifer Weinberg MD MPH MBE
These carrot cake vegan coconut macaroons are perfect for Easter or Passover. These cookies are not only egg-free but also nut-free, dairy-free, gluten-free and paleo.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients
  

  • 1½ cups unsweetened shredded coconut
  • 1 tablespoon coconut flour
  • ⅛ teaspoon sea salt
  • 1/4 teaspoon Ceylon cinnamon optional
  • 1/2 cup finely shredded organic carrots
  • 3 tablespoons coconut oil melted
  • 3 tablespoons coconut nectar

Instructions
 

  • Preheat oven to 350F. Grease a cookie sheet with coconut oil or line with unbleached parchment paper.
  • Mix together carrots, coconut oil and coconut nectar to combine n a large bowl.
  • Stir in coconut, coconut flour and salt and mix well, stirring until mixture forms a dough.
  • Chill dough in freezer for 5 minutes or in the fridge for 10-15 minutes so dough holds together well.
  • Scoop rounded tablespoons of dough, packing into a greased tablespoon and gently scoop out onto a cookie sheet in mounds. Re-grease the spoon as needed to help the dough slide off more easily.
  • Bake at 350F for 9-12 minutes.
  • Cool well on sheet before removing to avoid crumbling and enjoy!

Notes

These are also perfect for a healthy dog treat! Everyone in the family will love them.