Courtesy of Diane Blanchard
This recipe is from an awesome vegan restaurant in my home town called Green Cuisine. If you ever visit Victoria, BC, they really should give it a try, they'll love it.
2 cups coconut (roast for 4 minutes)
2 cups grated carrot
1 cup brown rice (ground into flour) or
1 1/2 cups brown rice flour already ground
1/4 cup oil of your choice
1 cup brown rice syrup
1/4 cup orange juice
1 tsp vanilla
Zest from 1/2 an orange (zest grated peel)
Mix all ingredients together. Place a sheet of baking paper on a cookie sheet. Use an ice cream scoop to scoop them with. Try to make sure that any pieces of grated carrot are tucked under the macaroons. Bake at 400 F for 20 minutes.
* To do some plain and some chocolate, make up regular recipe and scoop out 6 plain macaroons and then stir 1/2 carob chips into the remaining mix.
See other recipes submitted by Chet Day