Sweet Potato Walnut Macaroons

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5 from 2 votes

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.

Prep Time5

Cook Time20

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Author: Jenné Claiborne

Ingredients

2 tbsp peeled and shredded raw sweet potato
½ cup unsweetened shredded coconut
½ cup walnuts finely chopped
¼ cup raw cane sugar
Pinch of salt
2 tbsp rice flour or arrowroot flour or cornstarch
⅛ tsp potato starch or any egg replacement powder
⅛ tsp molasses
1½ tsp vanilla extract
1 tsp melted coconut oil
¼ cup boiling water

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper, {or aluminum foil shiny side down.}
Place the sweet potato, coconut, nuts, sugar, salt, rice flour (or arrowroot), and egg replacer in a bowl. Using a fork, stir well, making sure the potato does not lump up.
Make a well in the center of the dry ingredients. Into the well, pour the molasses, vanilla, and coconut oil. Slowly add the boiling water to dissolve the molasses and soften the coconut oil. Still using a fork, mix until all of the ingredients are incorporated.
Using a small cookie scoop, drop about 2 tablespoons of the batter onto the baking sheet for each macaroon. 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.

Notes

Recipe Notes & Tips

If you do not have potato starch or egg replacement powder, use arrowroot or cornstarch.
Make this recipe nut-free by replacing the walnuts with more shredded coconut.
Easily double this recipe for more cookies.

Nutrition