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.

Happy Holidays!