Carrot Coconut Cookies
Looking for a new and exciting cookie recipe that includes some delicious veggies? Look no further than the Carrot Coconut Cookie!
Ingredients:
5 Large Lester’s Farm Market Carrots, Shredded
4 Cups of Shredded, Unsweetened Coconut
1 Can of Sweetened Condensed Milk (300ML)
1 TBSP Turmeric
1 TBSP Cinnamon
Directions:
Strain most of the juices from the shredded carrots.
Mix the coconut and carrot until fully incorporated.
In a separate bowl, mix together the condensed milk, turmeric and cinnamon.
Combine the two mixtures and combine thoroughly.
Refrigerate for 20 minutes. Meanwhile, heat oven to 350 and prepare a baking mold of your choice. Make sure you grease your pan well! I used a specialty cookie mold, but a muffin tin will work perfectly!
Fill each mold with approx 1 tbsp of the mixture, ensure you do not overfill.
Bake for 20-30 minutes, or until edges are deep brown.
Remove from the oven and let the cookies sit in their mold on a cool surface for at least 15 minutes, this allows the cookie to settle and the caramel to harden.
Carefully remove the cookies from their mold and enjoy!
