Gluten-Free Carrot Cake Macaroons
These tender coconut macaroons capture all the warm spices and flavors of classic carrot cake in a delightfully chewy bite-sized treat. Toasted coconut and walnuts provide texture while cinnamon, ginger, and nutmeg create that signature carrot cake warmth. Fresh grated carrot adds natural sweetness and moisture. The maple cream cheese glaze ties everything together with its sweet, tangy finish that perfectly complements the spiced macaroons. These make an elegant dessert for spring gatherings, Easter celebrations, or anytime you want the comfort of carrot cake in a more portable form.
Ingredients
- 4 egg whites
- 1 dash salt
- ½ cup granulated sugar
- 2 ½ cups flaked coconut, lightly toasted
- ½ cup carrot, finely grated
- ¼ cup walnuts, chopped, toasted
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 4 oz cream cheese, softened
- 3 tablespoons milk
- 1 tablespoon maple-flavored syrup
- ½ cup powdered sugar
Instructions
- 1
Heat oven to 350°F and line 2 cookie sheets with silicone baking mats or parchment paper
- 2
Beat egg whites and salt with whisk until mixture turns white and begins to stiffen
- 3
Beat in one-third granulated sugar at a time until mixture is very stiff
- 4
Fold in coconut, carrot, walnuts, cinnamon, ginger, and nutmeg without stirring vigorously to avoid deflating egg whites
- 5
Spoon teaspoonfuls of mixture about 1 to 2 inches apart onto prepared cookie sheets
- 6
Bake 20 minutes or until golden brown with soft insides and firm outsides
- 7
Cool completely before removing from cookie sheets
- 8
Beat cream cheese, milk, maple syrup and powdered sugar with whisk until smooth, adjusting consistency with more powdered sugar or milk as needed
- 9
Pipe or drizzle glaze onto cooled macaroons
- 10
Let glaze set before serving or storing
Tips
Toast coconut and walnuts beforehand for deeper flavor and better texture contrast
Don't overfold the coconut mixture or you'll deflate the egg whites and get dense macaroons
Adjust glaze consistency gradually - it's easier to thin than thicken
Good to Know
Store in airtight container at room temperature up to 3 days or refrigerate up to 1 week
Make macaroons up to 2 days ahead; add glaze day of serving
Serve at room temperature for best texture and flavor
Common Mistakes
Don't overbeat egg whites or they'll become grainy and unstable
Avoid vigorous stirring when folding in coconut mixture to prevent deflating whites
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these without the glaze?
Yes, the macaroons are delicious on their own and the glaze is optional for decoration and extra sweetness.
How do I know when the macaroons are done?
They should be golden brown on the outside with firm edges but still soft centers when gently pressed.
Can I freeze these macaroons?
Yes, freeze unglazed macaroons up to 3 months in airtight container, then thaw and glaze before serving.