Almond- Coconut Macaroon – vegan & gluten free
1 Cup ‘o sugar
3 Tablespoons -Agar-Agar (3 large egg whites – if you are not vegan)
Warning – Agar, Agar is expensive. It can be found at your local Coop or Natural Food Store – it was near the Japanese food – it’s flakes – seaweed, in a small bag.
3 Cups of unsweetened shredded coconut (someone used sweetened and those were delicious)
¾ Cup raw almonds – chopped
1 ½ teaspoons vanilla extract
½ teaspoon coarse salt
1 bag of Vegan Carob Chips (chocolate – if you are not vegan)
Preheat oven to 350.
Dissolve Agar in 6 Tablespoons of water – whisking together. Put that in a small saucepan and add water to get it to fully dissolve and the consistency you are looking for – think 3 egg whites beaten. Chill Agar for a little bit (not sure how long – I did it for about 20 minutes – that was fine).
Add sugar to the Agar – whisk together. Stir in remaining ingredients.
Shape dough into one to two inch ball/mounds and place on parchment – lined baking sheets (states safe for oven) spacing an inch apart.
Bake for about 12-15 minutes until golden brown on the bottom and edges. Let cool for 5 minutes before moving to wire racks to cool completely.
Melt the carob chips in a double boiler. This was the first time I did this and it was tricky to get it to melt to the consistency I wanted. Experiment with adding soy or rice milk to make it more liquidy …. is that a word? Nah, I don’t think so.
Dip the bottom of the balls into the melted concoction and then drizzle over the top. Or do one or the other.
Tasty vegan, gluten free treat.