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Carrot Cake Macaroons

By Stephanie Wise
Created January 10, 2017
Bake carrot cake macaroons for your next fall get-together, or give them as a gift to a fellow carrot cake lover.

Fall is my absolute favorite season for baking. Flavorful produce at their peak of harvest—like pumpkin, apple and squash—lend themselves to delicious baked creations.

Carrot Cake Macaroons

Carrot Cake Macaroons are just one way to celebrate the season. Not only are they made with classic fall baking ingredients, they offer the same flavors as yummy carrot cake but with half the effort. And the Maple Cream-Cheese Glaze on top is an added bonus!

Carrot Cake Macaroons
Carrot Cake Macaroons
Carrot Cake Macaroons

What I love about macaroons, in addition to their simplicity, is their texture. They’re not quite a cookie and not quite a marshmallow. Each bite is moist and light and features the flavors of carrots, coconut and spices. They’re like a fancy-looking cookie, but just as simple to make.

Carrot Cake Macaroons
Carrot Cake Macaroons

Unlike carrot cake, these macaroons are super easy to tote and would be great to bring to your next autumn get-together. With just one bite, your friends will fall for these seasonal sweets!

Carrot Cake Macaroons

Carrot Cake Macaroons with Maple-Cream Cheese Glaze

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Ingredients

  • Macaroons
    • 4egg whites
    • Dash salt
    • 1/2cup granulated sugar
    • 2 1/2cups flaked coconut, lightly toasted
    • 1/2cup finely grated carrot
    • 1/4cup chopped walnuts, toasted
    • 2teaspoons ground cinnamon
    • 1/2teaspoon ground ginger
    • 1/8teaspoon ground nutmeg
  • Glaze, if desired
    • 4oz (half of 8-oz package) cream cheese, softened
    • 3tablespoons milk
    • 1tablespoon maple-flavored syrup
    • 1/2cup powdered sugar

Directions

  • 1Heat oven to 350°F. Line 2 cookie sheets with silicone baking mats or parchment paper.
  • 2In large bowl, beat egg whites and salt with whisk until mixture turns white and begins to stiffen. Beat in one-third granulated sugar at a time until mixture is very stiff. Fold in remaining macaroon ingredients (do not stir vigorously or egg whites will lose their stiffness).
  • 3Spoon teaspoonfuls of mixture about 1 to 2 inches apart onto cookie sheets.
  • 4Bake 20 minutes or until golden brown (insides should be soft but outsides should be just firm). Cool completely before removing from cookie sheets.
  • 5While macaroons are cooling, in medium bowl, beat cream cheese, milk, syrup and powdered sugar with whisk until no longer lumpy, adding more powdered sugar or milk to reach drizzling consistency. If desired, pour glaze into decorating bag.
  • 6Pipe glaze onto cooled macaroons, or use spoon to drizzle glaze over macaroons. Let glaze set before serving or storing.

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