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Vegan Macaroons

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“While I'm not a vegan, I can appreciate good food. These are not only good, they're good for you. The yield depends on how large your ice cream scoop is.”
READY IN:
30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 2 cups coconut (toasted for 4 minutes)
  • 2 cups carrots, finely grated
  • 1 cup brown rice (ground into flour) or 1 12 cups brown rice flour, already ground
  • 14 cup oil, of your choice
  • 1 cup brown rice syrup
  • 14 cup orange juice
  • 1 teaspoon vanilla
  • 12 orange, zest of, grated
  • 12 cup carob chips

Directions

  1. Mix all ingredients together.
  2. Place a sheet of baking paper on a cookie sheet.
  3. Use an ice cream scoop to scoop them with.
  4. Try to make sure that any pieces of grated carrot are tucked under the macaroons.
  5. Bake at 400 F for 20 minutes.
  6. *To make some plain and some chocolate, prepare the regular recipe and scoop out 6 plain macaroons then stir the carob chips into the remaining mix.

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