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Carrot Macaroons

We found fresh garden carrots in our CSA farm share box this week. And I found a recipe for “out-of-the-box” not-your-regular cookies—these yummy soft and gently spiced carrot macaroons. What a way to eat your vegetables!

Carrot Macaroons

These cookies are delicious and different, but not that easy to make. Yeah—you read that right. You cook the batter in a double boiler before you even bake them. But don’t let that stop you—I think they are worth the effort. Crunchy ground almonds, unsweetened coconut, pumpkin pie spices and a pinch of cayenne, plus grated carrots–you can only win with those ingredients!

The morning after—that is after the first time I made these, Robbie woke me up with, “Good news and bad news. Your cookies are really good but they’re sticking to the parchment paper.” He couldn’t get them off.

dropping batter on parchment for Carrot Macaroons

Maybe they stuck because after mixing the batter I took a shower and brushed my teeth? Or because right after I pulled the cookies from the oven and went to bed? Yup—I just left the baking sheets full of cookies to cool on the counter overnight.

Carrot Macaroon batter

These carrot macaroons are slightly adapted from a recipe in Alice Medrich’s Chewy Gooey Crispy Crunchy Melt-in-your-Mouth Cookies—an award-winning gem of a cookbook. Medrich instructs us to remove the cookies from the parchment by holding one cookie at a time and gently peeling the parchment away from it. But when Robbie pulled a cookie off the parchment, bits of the paper stuck to the bottom of the cookie.

Clever Robbie figured out the solution. He simply flipped the sheet of parchment with cookies stuck on it over, and then rubbed the paper with a wet kitchen sponge. The macaroons pulled right off—no sticking. Note to self: Bake carrot macaroons on a silicone baking mat next time!

What’s your favorite way to eat carrots? Tequila carrots anyone?

If you make these cookies—snap a photo and post it on Instagram or Facebook—hash-tagged with #lettycooksveggies.

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