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.
Servings: 2dozen macaroons
4large egg whites
3cupssweetened flaked coconut
1cupfinely grated carrot
1/3cupchopped nutswalnuts 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.