Sweet Potato Walnut Macaroons

Cookie & Bar, Dessert, Pie, Cake, Ice Cream

Difficulty: Easy Servings: 12 Source:

Ingredients

2 tablespoons peeled and shredded raw sweet potato

1/2 cup unsweetened shredded coconut

1/2 cup walnuts finely chopped

1/4 cup sucanat or raw cane sugar

Pinch of salt

2 tablespoons rice flour or arrowroot flour or cornstarch

1/8 teaspoon Ener-G egg replacer or potato starch

1/8 teaspoon molasses

1 1/2 teaspoon vanilla extract

1 teaspoon melted coconut oil

1/4 cup boiling water

Description

PREP TIME 5 mins
COOK TIME 20 mins
TOTAL TIME 25 mins

This recipe from the Artful Vegan cookbook makes 12 small cookies. You can double the recipe for more. To keep fresh I store them in the fridge or in a container on the counter in a cool place.

Directions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper, {or aluminum foil shiny side down.}

Place the sweet potato, coconut, nuts, sucanat, salt, rice flour {or arrowroot}, and egg replacer in a bowl. Using your hands {or a fork}, 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 oil. Still using your hands, mix until all of the ingredients are incorporated.

Using a spoon, drop about 2 tablespoons {I did 1 tablespoon} of the batter onto the baking sheet for each macaroon. Lightly press them down with the palm of your hand to flatten.

Bake for 20 minutes, or until lightly brown.

Let cool on the baking sheet, and then serve.

Store in an airtight container for up to 5 days.