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Carrot cake coconut macaroons drizzled with white chocolate stacked in a bowl
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5 from 1 vote

Carrot Cake Coconut Macaroons

All the delicious flavors of carrotcake rolled in to one coconut macaroon bite! Carrots, cinnamon, pecans, coconut and a generous dipping of white chocolate.
Prep Time20 mins
Cook Time20 mins
Cooling Time20 mins
Course: Dessert
Cuisine: American
Keyword: cake, carrot, macaroon, nuts, quick
Servings: 30 macaroons
Author: Alex

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
  • 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!