Carrot Cake Macaroons

I try not to buy KLP convenience foods.  They're expensive and don't generally taste great.  Mainly, they're nice for people who aren't sure of all the rules and want a safe shortcut.

All of the kosher brands have developed really interesting flavors of macaroons in recent years.  I'm just not spending $5 a can on them, especially when the ingredients are only $2 and mostly already in my pantry.  I did have to buy the coconut because I had used the last of my older bag on some matzoh granola.  But I would have bought some eventually anyway.

Most of the best-reviewed recipes online are versions of the one by Betty Crocker.  I'm cutting that in half and making a few tweaks.

2 egg whites (boxed ok, but won't whip as fluffy)
1 Tb sugar
1 Tb brown sugar
1 tsp ground cinnamon
1/4 tsp nutmeg
1/8 tsp allspice
1/8 tsp salt
1/2 tsp vanilla extract (I used KLP cinnamon extract)
1-1/2 C sweetened shredded coconut
1/2 C grated carrot
*2 Tb crushed walnuts

1.  Preheat oven to 350º and line a baking sheet with parchment or baking mat.

2.  Beat egg whites until foamy.  Add sugar, spices, and extract and beat to soft peaks that are a funky brown color from the spices and brown sugar.  I used boxed egg whites, so they never quite got to soft peaks, but that's fine for this.  We're making macaroons, not macarons.  That one-letter difference creates a vastly different cookie.

3.  Fold in coconut, shredded carrot, and walnuts.  Form into heaping-tablespoon balls and place on prepared sheet.  These will not spread out.  Bake for about 20 minutes, until lightly browned on the outside and chewy on the inside.

4.  Allow to sit on the baking sheet until mostly cooled, or they will fall apart when you move them.  Carefully move to a rack to cool the rest of the way before storing.  Keep in an airtight container for up to 2 days, or freeze and defrost as needed.

Makes about 15

Difficulty rating  :)  (because grating the carrot or running it through the food processor is really a step in itself)