Vegan Carrot Cake Coconut Macaroons

Preheat oven to 350ºF. Grease a cookie sheet with coconut oil or line with unbleached parchment paper.

Mix carrots, coconut oil and coconut nectar in a large bowl. Stir in coconut, coconut flour, cinnamon and salt. Mix well, stirring until mixture forms a dough.

Chill dough in freezer for 5 minutes or in the fridge for 10–15 minutes so dough holds together well.

Scoop rounded tablespoonfuls of dough, packing into a greased tablespoon and gently scooping out onto a cookie sheet in mounds. Re-grease the spoon as needed to help the dough slide off more easily.

Bake at 350ºF for 9–12 minutes. Cool well on sheet before removing to avoid crumbling. Enjoy!