Vegan Carrot Cake Coconut Macaroons with Maple Cream Glaze

INGREDIENTS

Macaroons

2 cups

shredded, unsweetened coconut

1 1/4 cups

canned coconut milk (whole fat)

1/2 cup

finely grated carrots

1/2 cup

chopped walnuts

1/2 cup

maple syrup (honey works well, too)

2 tbsp

coconut flour

2 tsp

ground cinnamon

1/2 tsp

ground ginger

1/2 tsp

vanilla extract

1/8 tsp

nutmeg

1/8 tsp

salt

Maple Cream Glaze

1/2 cup

raw cashews, soaked 1-3 hours

3 tbsp

canned coconut milk

1/4 cup

maple syrup

1/4 cup

arrowroot powder