Coconut Orange Macaroons
  • 1 cup packed sweetened shredded coconut
  • ½ cup gluten free oat flour
  • ¼ cup cooked carrots
  • ¼ cup fresh orange juice
  • 2 Tbsp orange zest
  • 2 Tbsp coconut oil (melted)
  • pinch of salt
  • 12 washed apple stems
  1. Combine all ingredients (except apple stems) into a high power blender or food processor.
  2. Blend until combined with a few chunks of coconut remaining, about 5 minutes. Chill in refrigerator 15 minutes to firm up.
  3. Use a cookie scoop form balls.
Optional: Use a fork to add lines to look like pumpkin. Insert an apple stem on top.
Enjoy these as pumpkin shape or simply as a regular macaroon. These freeze extremely well. Feel free to add chocolate to the base for an extra decadent dessert treat.
Recipe by Petite Allergy Treats at