Carrot Cake Oat Macaroons

yield: 30-32 macaroons, depending on size

Ingredients: 

2 2/3 cup full fat shredded unsweetened coconut (one 8 oz package) OR 1 cup of coconut butter

1 cup reduced-fat shredded unsweetened coconut

1/4 cup very finely chopped toasted walnuts or pecans

1/2 cup finely grated peeled carrot (I used a microplane grater)

1 cup old-fashioned rolled oats

3/4 cup pure maple syrup, preferably Grade B

1 Tbsp + 1 tsp pure vanilla extract

2 tsp ground cinnamon

1/2 tsp ground ginger

1/8 tsp ground nutmeg

scant 1/2 tsp Kosher salt 

Directions: 

Preheat oven to 300°F.

Line a baking sheet with a silicone baking mat or parchment paper.

In a food processor, process 2 2/3 cups full fat shredded coconut for about 5-8 minutes, until a thick, smooth coconut butter forms, scraping down the sides as needed (this will yield about 1 cup of coconut butter).

Combine the coconut butter and all of the remaining ingredients in a bowl. Stir until well-combined.

Using a mini ice cream scoop or a small spoon, scoop the dough onto the prepared baking sheet (no need to leave much room in between as they do not spread out).

Bake for about 20 minutes, or until the bottoms of the macaroons are lightly browned. The macaroons will be very soft at this point.

Allow the macaroons to sit at room temperature on the baking sheet for about 30 minutes, or until they firm up and cool down. 

Recipe Source: http://www.healthyfoodforliving.com/?p=22431