Who doesn’t love macaroon? Those cute little crunchy desserts have a fan following of their own. But here is a twist in tale. Here is a different version of macaroons that is easy, tasty and healthy all at the same time. These are called carrot cake macaroons.
Desiccated coconut -200g
Ground cinnamon – 1½ tsp
Ginger paste – 1 tsp
Nutmeg (freshly grated) – ½ tsp
Walnuts (chopped) – 50 grams
Carrot (large-grated) – 1
Golden caster sugar – 75gms
Egg whites – 4
Salt – a pinch
Preheat the oven to 170˚C. Take coconut, cinnamon, ginger and nutmeg into a bowl and mix well. Add chopped walnuts, grated carrot, sugar, egg whites and a pinch of salt. Mix well together until everything is fully incorporated.
Layer a baking tray with butter paper. Shift heaped spoonfuls of the above mixture on tray, one spoon at a time. Let there be at least 1 cm space between them. Shape them to roughly circular.
Put the tray into the preheated oven and bake for 15–20 minutes. Until golden and firm on the outside. Shift on the wire rack to cool completely and enjoy.