**full credit for this recipe, both its creation and concept, go to Paleo Expert Nell Stephanson at The Paleoista blog**
So my girl over at The Paleoista was looking for recipe testers for a few new endurance-athlete approved fixins, and I wanted to give one of them a whirl – and in true blogger fashion, I actually took pictures and did it (score one for the newbie).
The ingredients could not have been simpler – 4 eggs, separated (I put the yolks inone bowl and whites in another), 2 cups of grated carrot, 1 cup of shredded coconut, and 2 TB coconut oil.
If you want to count the “dusting” of nutmeg as an ingredient, knock yourself out, but know that you can eat these perfectly well without it (or go nuts and add something savory, like cayenne, or supersweet, like cocoa, to punch these little guys up a notch).
All you need to do is mix the carrot and coconut together in a medium-sized bowl and fold in the yolks and coconut oil (room temp, so it’s mostly liquidy). Beat the egg whites for about a minute and add them immediately to the mix, then scoop ’em in rounded tablespoons (my recipe made 16, you could probably push to 20 if they were “true” tablespoons) on a baking sheet lined with parchment.
Bake at 375 for 20 minutes, sprinkle with your spice of choice, and voila – your totally Paleo, totally veggie-packed, and totally tasty macaroons are ready to eat!
If you ask me, this would be the perfect thing to make as a Halloween “cookie” substitute – they’re bright orange, super healthy, and pack a nutrient punch to boot (did you know carrots are packed with Vitamin A and beta-carotene?).
Hand ’em out as gifts if you don’t want to be stuck with all 16 (believe me…you can’t eat just one!) and you’ll be the most popular Paleo proponent in your proximity (ok, I’m done).
What’s your favorite low-carb or Paleo recipe? How do you like to “hide” veggies in your snacks/desserts?