Walnut Macaroons

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Walnut Macaroons

Source: Millenium Cookbook

 

2 Tbsp. peeled and shredded sweet potato

1/2 cup unsweetened, shredded coconut

1/2 cup walnuts, coarsely chopped

1/4 cup Sucanat

Pinch of salt

2 Tbsp. rice flour

1/8 tsp. egg replacer

1/8 tsp. dark molasses

1 1/2 tsp. pure vanilla extract

1 tsp. coconut oil

1/4 cup boiling water

 

Preheat the oven to 350 derees F. Line a baking sheet with parchment paper.

 

Place the sweet potato, coconut, nuts, Sucanat, salt, rice flour, and egg

replacer in a bowl. Using your hands, toss well, making sure the potato

does not lump up. Make a well in the center of the dry ingredients. In the

well, place the molasses, vanilla, and coconut oil. Slowly add the boiling

water to dissolve the molasses and soften the coconut. Still using your

hands, mix until all of the ingredients are incorporated.

 

Using a spoon, drop about 2 Tbsp. of the batter onto the baking sheet for

ech macaroon. Lightly press them down with the palm of your hand to

flatten. Bake for 20 minutes, or until lightly brown. You may need to bake

them in two barches, depending on the size of your baking sheet. Let cool

on the baking sheet, and then serve. (Store in an airtight container for up

to 5 days.)

 

 

 

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