Vegan Carrot Cake Coconut Macaroons

All the flavor of carrot cake wrapped up into one deceivingly healthy little cookie.

This recipe was submitted to BeBetsy by SunnyB of And Love It Too.


  • 2 cups shredded, unsweetened coconut
  • 1 1/4 cups canned coconut milk (full fat)
  • 1/2 cup finely grated carrots
  • 1/2 cup chopped walnuts
  • 1/2 cup maple syrup
  • 2 Tablespoons coconut flour
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 1/2 cup raw cashews, soaked 1-3 hours
  • 3 Tablespoon canned coconut milk
  • 1/4 cup maple syrup
  • 1/4 cup arrowroot powder


Preheat oven to 360 F.
Using stand mixer, combine shredded coconut, 1 ¼ c coconut milk, carrots, walnuts, ½ c maple syrup, coconut flour, cinnamon, ginger, vanilla extract, nutmeg and salt.
Scoop macaroon mixture by the tablespoon onto parchment-lined cookie sheets. Bake for 18-20 minutes or until the top is lightly golden while the middle is still soft. Allow cookies to cool completely on the sheet.

Prepare Maple Cream Glaze by draining soaked cashews and placing them in your blender. Add in remaining coconut milk, maple syrup and arrowroot powder. Blend until completely liquefied and transfer to pastry bag. Cut a very small hole at the end of the pastry bag, drizzle glaze over the cookies, using a zig-zag pattern to create the look you desire.

Store cookies in an air-tight container at room temperature for 48-72 hours or refrigerate for up to 1 week.
Makes approximately 36 cookies.

This recipe was submitted to BeBetsy by SunnyB of And Love It Too.

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