Vegan Carrot Cake Coconut Macaroons

1. 1

   Preheat oven to 350u00b0F. Grease a cookie sheet with coconut oil or line with unbleached parchment paper.

2. 2

   Mix carrots, coconut oil and coconut nectar in a large bowl. Stir in coconut, coconut flour, cinnamon and salt. Mix well, stirring until mixture forms a dough.

3. 3

   Chill dough in freezer for 5 minutes or in the fridge for 10-15 minutes so dough holds together well.

4. 4

   Scoop rounded tablespoonfuls of dough, packing into a greased tablespoon and gently scooping out onto a cookie sheet in mounds. Re-grease the spoon as needed to help the dough slide off more easily.

5. 5

   Bake at 350u00b0F for 9-12 minutes. Cool well on sheet before removing to avoid crumbling. Enjoy!

* Per serving · 4 servings · Values may vary.

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