Carrot Maccaron Chicks

Happy Easter!

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour, 5 minutes
  • Yield: About a dozen macaroons
  • Vegan, Gluten Free, Refined Sugar Free, Soy Free

INGREDIENTS

  • 2 2/3 cups raw, unsweetened, shredded coconut (to make the coconut butter – you could also just use 1 cup of store-bought coconut butter)
  • An additional 2 cups shredded coconut
  • 1/2 cup shredded carrot
  • 1 tsp cinnamon
  • 3/4 c. pure maple syrup (I used grade B, and I don’t feel like you really taste the maple syrup flavor very much)
  • 2.5 tsp Vanilla Extract
  • 3/4 teaspoon salt

DIRECTIONS

Preheat oven to 300 degrees. Blend 2 2/3 cups shredded coconut in a blender or food processor until it turns buttery and smooth – this may take about 10 minutes and you’ll want to keep scraping the sides of the bowl. Once you’ve got your coconut butter, add it into a large bowl along with the additional shredded coconut, carrot, cinnamon, maple syrup, vanilla, and salt. Mix well. Scoop 1-2 tablespoon sized balls onto a nonstick or parchment lined cookie sheet. Bake for about 25-28 minutes until the bottoms are a nice golden brown. Remove from oven and let sit for 25 minutes to allow the cookies to set (this is important – they will crumble apart if you mess with them before they’ve set for a bit). Use nuts and raisins to make them look like little chickies if you’re feeling whimsical. Serve or refrigerate for up to 5 days – I actually think they are even better after a day or so.