Carrot Cake Coconut Macaroons: Crispy on the outside, moist and chewy on the inside, these easy coconut macaroons are filled with all of the flavors and warm spices of carrot cake.
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Carrot Cake Coconut Macaroons

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 2 dozen macaroons


  • 4 large egg whites
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 cups sweetened flaked coconut
  • 1 cup finely grated carrot
  • 1/3 cup chopped nuts walnuts or pecans work best


  • Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
  • In a large bowl, combine egg whites, sugar, salt, spices, and vanilla extract. Beat with a whisk until mixture turns becomes foamy and begins to stiffen, and the sugar is mostly dissolved. You may use a mixer if you'd prefer-- whisk at least 2 minutes. Fold in flaked coconut, carrots, and nuts. Stir gently so the egg whites keep their shape.
  • Using a cookie scoop, place a mound of cookie dough onto the baking sheet. Bake for 20 minutes or until golden brown, rotating the baking sheet 1/4 of a turn halfway through baking time. Macaroons stay fresh in an airtight container up to 3 days at room temperature or 5 days in the refrigerator. Macaroons freeze well, up to 2 months. Thaw overnight in refrigerator.


Adapted from Betty Crocker