2 cups coconut (roast for four minutes)
2 cups grated carrot
1 cup brown rice ground into flour
1-1/2 cup pre-ground brown rice flour
1/4 cup oil (your choice)
1 cup brown rice syrup
1/4 cup orange juice
1 teaspoon vanilla
Grated peel from 1/2 an orange
Mix all ingredients together.
Place a sheet of baking paper on a cookie sheet. Use an ice cream scoop to scoop them with. Try to make sure that any pieces of grated carrot are tucked under the macaroons.
Bake at 400-degrees for 20 minutes.
Recipe makes approximately 3 dozen.
*To do some plain and some chocolate, make up regular recipe and scoop out six plain macaroons and then stir 1/2 cup unsweetened carob chips into the remaining mix.
Extra: Quick Brownie Macaroons
Heat oven to 350-degrees. Coat cookie sheets with vegetable oil spray. In a large bowl, combine one package (15.5 ounces) fudge brownie mix with chocolate chunks, 1-cup unsweetened shredded coconut, 2-tablespoons water, 1-tablespoon vegetable oil and one egg. Beat 50 strokes with spoon. Shape dough into 24 (1-1/2-inch) balls. Place 3-inches apart on cookie sheet; flatten slightly. Bake 12 to 15 minutes or until edges set (centers will be soft).
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