The Easter Bunny sure will be pleased with this kosher-for Passover dessert recipe! Made with real shredded and pureed carrot, it’s the perfect treat to serve to both bunnies and vitamin-A-conscious humans at an Easter get-together or any other festive gathering. Furthermore, it is kosher for Passover, at least in accordance with Sephardic guidelines, as it is made with almond flour and no yeast or baking powder. Even for those who don’t observe Passover or Easter, these delightfully sweet cookies are sure to put a smile on your face as you enjoy a flavorful celebration of spring dancing across your taste buds.
These macaroons were much more successful than some of my earlier attempts; unlike the first few batches I made, these did not spread and create sad little macaroon puddles all over the cookie sheet. However, they are very delicate and want to fall apart at the slightest provocation (though it’s pretty easy to squish them back together again once they crumble.) I blame this loosey-goosiness on my own failure to let the batter cool completely before baking, as the original recipe directs; I was in too much of a hurry to get chewy cookie goodness into my mouth to bother with following the directions! However, I found that the next day, after the cookies had been allowed to firm up in the fridge for several hours, they stayed in one piece much more easily.
Other than the slight falling-apart issue, these cookies turned out wonderful! A bit on the sweet side, but in my opinion the sweeter the better, as far as coconut cookies go. They really do taste quite a bit like genuine carrot cake, a classic combination of carrot, coconut, and dried fruit. What really makes them, in my opinion, is the white chocolate cream cheese icing on top. Let them chill in the fridge a few hours after icing, and then pop one in your mouth…the result is truly magical.
So go ahead! Don your bunny ears/Bubbie’s apron, and give this recipe a try.
Carrot Cake Coconut Macaroons
based on recipe from ohnuts.com
makes about 28 smallish macaroons
- 1 1/2 cups sweetened flaked coconut
- 1 cup shredded carrot
- 1 cup Truvia baking blend
- 1/4 cup brown sugar
- 1/4 cup almond flour (I used Bob’s Red Mill brand)
- generous dash of cinnamon
- 1 tsp salt
- 4 egg whites at room temperature
- 3 tbs carrot baby food
- 1 tbs organic light agave syrup
- 1 tsp pure vanilla extract
- 1/3 cup Sun Maid brand mixed jumbo raisins
- 1/4 cup dried cranberries
white chocolate cream cheese icing
- 1/4 cup white chocolate chips
- 1 Laughing Cow brand Light Creamy Swiss flavor cheese wedge
- 1 tbs Truvia baking blend
- 1 tbs water
Carrot Cake Coconut Macaroons: In a large, heavy-bottomed saucepan, combine the coconut, shredded carrot, Truvia baking blend, brown sugar, almond flour, cinnamon, salt, egg whites, carrot baby food, agave, and pure vanilla extract.
Heat to medium. Stir mixture until it is well-combined and texture becomes gluey and moist (about 5-7 minutes.) Be sure to stir constantly and take care no batter is touching the bottom of the saucepan for too long, otherwise a bit of an omelette will try to form from the egg whites!
When done cooking, remove from heat. Place batter in a medium bowl and chill in the fridge for a couple of hours. (I didn’t do this step, but my macaroons had a tendency to fall apart, so maybe this step would have helped.)
When dough has chilled sufficiently, preheat oven to 325 Fahrenheit. Line a cookie sheet with aluminum foil. Spray foil with nonstick spray.
Remove macaroon batter from fridge. Add the raisins and dried cranberries, and stir gently.
Place dough in small mounds on prepared cookie sheet. Bake at 325 Fahrenheit for 15-20 minutes or until tips of coconut shreds are just beginning to crisp and brown, and cookies are no longer wet. Remove from oven and allow to cool a bit while you make the icing!
White chocolate cream cheese icing: Melt white chocolate chips. In a small bowl, combine melted white chocolate chips, Laughing Cow cheese wedge, 1 tbs Truvia baking blend, and 1 tbs water. Gently blend with a spoon.
Pour icing into a small ziploc bag with the corner cut off. Use this budget version of a “piping bag” to squeeze icing onto each macaroon.
For best results, chill cookies for a few hours or overnight in the fridge. This will minimize crumbling.
Now your cookies are ready to be nibbled by bunnies and gobbled by Passover guests! Enjoy them cold.
Happy holidays to everyone!
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