Carrot Cake Macaroons with Maple-Cream Cheese Glaze
By
Stephanie Wise
Updated Sep 28, 2011
Our Carrot Cake Macaroons are ready in less than an hour and capture the sweet taste of carrot cake. Drizzle with a cheese cream-maple syrup topping.
Carrot Cake Macaroons with Maple-Cream Cheese Glaze
- Prep Time 50 min
- Total 50 min
- Servings 40
- Ingredients 13
Ingredients
Macaroons
- 4 egg whites
- Dash salt
- 1/2 cup granulated sugar
- 2 1/2 cups flaked coconut, lightly toasted
- 1/2 cup finely grated carrot
- 1/4 cup chopped walnuts, toasted
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
Glaze, if desired
- 4 oz (half of 8-oz package) cream cheese, softened
- 3 tablespoons milk
- 1 tablespoon maple-flavored syrup
- 1/2 cup powdered sugar
Instructions
-
Step1Heat oven to 350°F. Line 2 cookie sheets with silicone baking mats or parchment paper.
-
Step2In 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).
-
Step3Spoon teaspoonfuls of mixture about 1 to 2 inches apart onto cookie sheets.
-
Step4Bake 20 minutes or until golden brown (insides should be soft but outsides should be just firm). Cool completely before removing from cookie sheets.
-
Step5While 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.
-
Step6Pipe glaze onto cooled macaroons, or use spoon to drizzle glaze over macaroons. Let glaze set before serving or storing.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved