Carrot Cake Macaroons—with video! (AIP, Paleo, Vegan)
A note about my recipes: I ALWAYS recommend baking by weighted measurements to ensure the most successful baked goods. I've included volume measures, but they have been determined by math and are not tested. Carrot Cake Macaroons yields 20 macaroons 120 grams (1 1/2 cups) unsweetened finely shredded coconut flakes 7 grams (1 tablespoon) coconut flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground mace (or sub nutmeg, if not AIP) 1/8 teaspoon ground cloves 1/8 teaspoon fine grain sea salt 50 grams (1/2 cup) finely grated carrot 28 grams (2 tablespoons) melted coconut oil 78 grams (1/4 cup) Grade B maple syrup 1 teaspoon vanilla extract 40 grams (1/2 cup) raisins Preheat the oven to 350 F. Line a baking pan (I used a half sheet) with parchment paper. In a food processor, pulse together the coconut flakes, coconut flour, cinnamon, mace, cloves and sea salt to combine everything. Add the grated carrot...
