carrot macaroons

I'm working on a recipe. Maybe some of you resourceful people will have ideas on how to improve it. This was the first round:

4 large carrots shredded (then squeezed between paper towels)
1/2 banana
2 egg whites
2-4 tbsp. cocoa and cinnamon (until extra water is absorbed and mixture sticks together)
Spooned onto baking sheet and baked at 400 until firm

They turned out decent. Good taste. The sugar from the carrots and banana managed to caramelize and make crisp edges. Only complaint is that they are more cakey than chewy. I want to get them chewier without adding fat, sugar, grain (including outs), or dairy. Any idea for a magic baking ingredient or technique that might get me there?