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Walnut Macaroons




Source of Recipe


Millenium Cookbook


List of Ingredients




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

Recipe



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.)