Categories: Almond Meal, Carrots, Cookies and Bars, Desserts, October2012

Ingredients

• 3/4 cup whole almonds
• 2 large egg whites
• 1 cup organic cane sugar
• 1 teaspoon pumpkin pie spice
• Pinch cayenne pepper
• 1/4 teaspoon Real Salt
• 1 1/3 cup finely shredded carrot
• 3/4 cup unsweetened dried shredded coconut
• Heaping 1/4 teaspoon grated orange zest

Directions

1. Preheat the oven to 325 degrees F.

2. In a food processor, pulse the almonds until you get chopped almonds ranging from finely chopped to mostly finely chopped.

3. In a stainless steel bowl, whisk the egg whites with a fork until frothy. Stir in the sugar, pumpkin pie spice, salt and cayenne. Add the carrot, coconut, almonds and orange zest and stir until everything is moistened. Set aside for 10 minutes to dissolve the sugar and hydrate the coconut. (This is when I took a shower and brushed my teeth.)

4. Set the bowl directly in a wide skillet of barely simmering water and stir the mixture with a silicone spatula, scraping the bottom to prevent burning, until the mixture is very hot to the touch and any liquid at the bottom of the bowl has thickened and turned from translucent to opaque.

5. Drop by heaping teaspoons 1 inch apart on parchment lined baking sheets or on silicone baking mats on the baking sheets. Bake about 25 minutes, until the tips of the carrot shreds begin to color. Allow to cool completely. (This is when I went to bed.)

6. Remove the cookies from the pan as best you can—use Robbie’s trick if you line your pans with parchment.

7. Keep in a box loosely covered—they will loose their crunch if kept airtight. Alice says do not freeze and I have not tested her caution.

8. Makes 48 small cookies.

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