Golden macaroons
Print This Post
|
This page as PDF These are yummy and really like the “other” kind of macaroons. You don’t taste the carrots, they just give a lovely shredded texture and golden color, and of course a bit of vitamins along the way too.
Yield: 12
Ingredients:
- 1 cup grated carrots
- 3/4 cup water blended with 1/2 cup chopped dates
- 3 teaspoons almond extract
- 2 cups sweetened shredded coconut
- 1/4 cup wholewheat flour
- 1/4 cup chickpea flour or soy flour
- 1/2 teaspoon salt
Directions:
- Grate the carrots and place in a bowl.
- Chop the dates and add the water, allow this to sit for 10 minutes and then mix well, o puree.
- Add the almond flavor to the date mixture and add to the carrots.
- In a second bowl, put the coconut, and flours and 1/4 tsp. salt. Mix well, and then add the sweetened carrot mixture.
- Mix well and allow to stand for 1o minutes.
- Preheat the oven to 325 degrees.
- Form the macaroons, but make sure not to make them too large, as then the outside will be too brown, while the inside is still too moist.
- A size a bit larger than a walnut is what is recommended.
- Place on a cookie sheet and bake for 30 minutes or until golden brown.
Notes:
Adapted from http://library.thinkquest.org/C004833/recipes_en.shtml
This entry was posted
on Wednesday, November 7th, 2007 at 11:08 pm and is filed under Carrot, Coconut, Dates, Snacks.
You can follow any responses to this entry through the RSS 2.0 feed.
This recipe (excluding the photos) is licensed under a
Creative Commons Attribution-Noncommercial-Share Alike 3.0 License.
Are you kidding me?! Macaroons without eggs?! I think you are my new hero! I cannot wait to try these–they look great!
Courtney
Thank you for your comment.
Ya, I was quite pleased with these. I do recommend using the sweetened coconut if you can get it. They are really good cookies..and no oil… and no backing powder…amazing…
I hope you enjoy them as mu ch as we did.
Can you review the ingredients? I think there may be a mistake or two. How much whole wheat flour and how much chickpea or soy flour do you use? I made the quinoa salad with grapes and almonds that you have listed under quinoa and it was superb. Thanks. I modified it by using cubed baked tofu that had been marinated in a pineapple marinade instead of spicy tofu and will add candied pecans next time instead of the almonds. It’s a winner. People were licking their plates. Thanks again. Your site is just terrific and the photos are wonderful.
What a great recipe! It is full of the things that are food for us!
This weekend I made some macaroons too! I was so happy when it worked out because…who needs egg whites? Exept from the coconut, mine had completely different ingredients though. The recipe still needs a little bit of tweeking but I will send you a mail when I blog about them.
Yours look really cute and delicious and I will definitely give them a try, too. Christmas, here we come!
Sorry folks..
ya, it was 1/4 cup whole wheat flour and 1/4 cup chickpea flour although I think you could probably use other flours if you are allergic to wheat.
This recipe is really intriguing to me. Not only do I love macaroons, but I love the unexpected ingredients in these… a must-try.
The almond flavor in these was way too strong for me, overpowering everything else. If I make these again I would probably omit it or cut it way down. Thanks for the egg-free recipe!
Hi Jacqueline,
Thank you for your comment.
I’m sorry it was too strong of a flavor for you. Ours tasted great and were not overpowered by the almond flavor. I do taste a bit of the batter before I form them and put them in the oven. Perhaps, my almond flavor was weak and therefore I needed more, or perhaps it is just something for each to his own taste.
I do appreciate the feedback.
Hope you try them again with a bit less almond flavor.
I really love your recipes Chris! There are quite a few things that I cannot eat, like garlic and eggs, yet I find recipe after recipe of delicious and super healthy recipes that I can use!
Hmm! I will try this one very soon. Looks delicious and nutritious at the same time!
Hey chris,
That’s a very nice recipe of macaroons you have there, I think the ones we eat here have grated coconut and sugar in them!