All the delicious flavors of carrot cake rolled in to one coconut macaroon bite! Carrots, cinnamon, pecans, coconut and a generous dipping of white chocolate.
Macaroons not macarons!
These little treats are nothing at all the like fancy-schmancy French macaron. So, don’t get them mixed up! Why do they have almost the same name? I have no idea. But if you’re interested, here’s a fun video about their history. Basically, to sum up, these macaroons are no-fuss, unlike their cousin, but have the same amount of oh là là in every bite.
Yes, Easter is long over and all the carrot-themed desserts have passed their prime but when it comes to carrot cake, the time is always right. I love carrot cake, it’s one of my absolute favorites! I love it so much that I actually made it as the cake for my own wedding. Who would’ve thought a cake filled with vegetables would be so decadent, moist, spiced, sweet and tangy?
But as great as it is, to be realistic unfortunately you can’t really be eating cake all the time (sigh). So, that’s why I decided to make a macaroon version that's much simpler than baking a whole cake. They’re easy to make – done in just about an hour; easy to eat – no plate or fork needed, just pop them in your mouth (dangerous though); and easy to share – serve them at a party or pass them around to all your friends and family in little goodie bags!
The only thing missing from these carrot cake coconut macaroons is the cream cheese frosting but not to worry, the white chocolate does the job! The one thing that’s definitely missing though is raisins. They're just a no for me, especially in desserts, and I hope you agree with me because they’ll never show up on this blog.
Tasty tips for making carrot cake coconut macaroons:
- Toast the coconut and pecans for a deeper coco & nutty flavor. Coconut toasts pretty quickly so don’t turn your back from the oven for too long. You can also do the stove top or microwave method.
- You can temper your chocolate to make sure that when you enjoy your macaroons, they won’t melt in your hands! Check out this tempering guide from Serious Eats here. I didn't include these instructions in the recipe though.
- Grate your own carrot – there’s only one (max two if they’re on the small side)! Fresh grated carrots have way more moisture than pre-packages ones. Don’t skimp out here!
- Mix it up: If you like raisins (ok fine), throw some in! If you want to use dark or milk chocolate, why not? Try walnuts, any kind of nut, or simply skip them entirely! Or go all-in and dunk or smother these babies in cream cheese frosting, because you can.
These carrot cake coconut macroons are chewy on the inside, crunchy on the outside and overall delicious. Give them a go next time you’re in the mood for carrot cake but don’t want to spend the entire afternoon in the kitchen.
Carrot Cake Coconut Macaroons
Ingredients
- 50 g (8oz or 3 cups) unsweetened desiccated/shredded coconut
- 50 g (heaping 1/3 cup) pecans, chopped
- 4 egg whites, room temperature
- 100 g (1/2 cup) granulated sugar
- 70 g (1 cup, about 1 large) carrot, grated
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon all-spice
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla
- 226 g (8 oz) white chocolate
Instructions
- Preheat your oven to 150°C (325°F). Spread the coconut evenly on a baking sheet and toast for about 7-12 minutes, until lightly golden. You may need to stir them once or twice if you have a thicker layer. Remove from the oven and let cool completely.
- Toast your pecans next (toasted is 100x better!) Spread them evenly on a baking sheet for 6-8 minutes until they smell fragrant. Allow to cool. Change the oven temperature to 175°C (350°F).
- In a medium bowl with a hand-mixer or the bowl of a stand mixer, combine the egg whites, sugar, salt, spices, and vanilla. Beat at a high speed until soft peaks form (this might take a few minutes).
- Gently fold in the toasted coconut, pecans, and grated carrots. The egg whites might deflate a little, but not to worry. Mix just until fully incorporated.
- Scoop out 30 small mounds of the mixture and place on a lined baking sheet (or two). I like to use a cookie scoop to make them all even.
- Bake for 15-20 minutes, until firm on the outside and slightly more golden. Let cool for a few minutes on the tray, then transfer to a wire rack.
- Melt your white chocolate in the microwave at 30-seconds intervals until fully melted. Or if you want to be extra temper your chocolate (see tip above). Dip the bottom of each macaroon in the chocolate and set on a lined baking. Any extra chocolate can be drizzled over the top. Put in the fridge for a few minutes to set and then enjoy!
- Store in an airtight container for several days or longer in the fridge. They also freeze excellently!
Amazing!