Baked Carrot "Fries"
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Emily A. December 26, 2015
Made these for a dairy-free holiday meal last night. My grocer was out of unsweetened coconut so I used sweetened....it was delicious! Gave it a sweet potato vibe...I adjusted by decreasing the dried herb to 1 1/2 tsp of oregano. Good stuff.
Melissa November 23, 2015
Made these tonight exactly as written- except increased cumin a bit. Great idea, I'd make again.
Nick K. April 25, 2013
Very good recipe. I didn't have coconut on hand, so I just left it out. I would make this again and make sure to have coconut on hand to try! I paired this with the IPA-battered fish recipe also on this site.
Skinnyfatkid March 7, 2011
These look awesome! Definitely adding to my menu for next week. I have leftover coconut and carrots so this is perfect!
Skinnyfatkid March 14, 2011
They were delish! I added a bit of paprika too just because it was staring at me from the spice cabinet. The fallen bits of coconut that hit the pan and crisped up were awesome too!
healthierkitchen March 3, 2011
Wish my family liked coconut - I might have to make these just for me!
I do not normally like coconut, but the coconut in this recipe is not overwhelming just an accent. I would try it without telling them it was coconut, because if you process the coconut enough it just looks like panko.
hardlikearmour March 3, 2011
Love this idea! The medium shred unsweetened coconut should be pretty perfect as is for this application.
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