- 1 packed cup Grated Raw Carrots (1-2 medium sized Carrots)
- 1/4 cup Water
- 1/2 cup Canola Oil
- 2 cups Coconut Flakes
- 3/4 cup Rice Flour
- 1/2 tsp Salt
- 1 tsp Alcohol-Free Vanilla Extract
- 2 tbs Agave Nectar
- Optional Garnish: 1 handful Semisweet Chocolate Chips, melted. (I use Tropical Source brand which are vegan and gluten-free.)
Preheat the oven to 350 degrees.
Mix all the ingredients together except for the chocolate in a large bowl.
Lightly grease a cookie sheet. Wash your hands and pat the mixture into 24 balls, slightly smaller than golfballs.
Place balls on pan 2 inches apart and bake for 30 minutes, rotating once. Use a spatula to remove the macaroons from the pan.
If desired, drizzle melted chocolate over the macaroons with a fork.
This recipe was inspired by The Oats, Peas, Beans & Barley Cookbook by Edith Young Cottrell.
Read the blog post where this recipe originally appeared: Vegan and Gluten-Free Macaroons Recipes