Along with gift buying, card making, preparing for company coming, and the need for a dessert plan for the holidays, the kitchen has been cranking out the creations of various reworks and twist of the old holiday classics.
Out of this came- macaroons! Some might write off a vegan sugar-free macaroon, since eggs and sugar are two of the three ingredients in the traditional version. Of course, I had to prove them wrong and create something that would taste good, and I hope you’ll agree I succeeded. I have made these with brown rice syrup as well, which makes for a crunchy cookie on the outside. My taste testers (aka family members) preferred it with agave, so I went with that. Besides, brown rice syrup can spike blood sugar in diabetics, whereas agave nectar won’t as much.
Gluten-free, vegan, sugar-free, oil-free
1/4 c. hot water
2 tablespoons ground golden flax seeds
1/4 c. agave nectar
1/2 teaspoon vanilla extract
2 c. unsweetened coconut shreds
In a medium sized bowl, blend together the hot water and ground flax until smooth. Allow this mixture to sit for a few moments to gel up into a nice goop. At this point, beat in the agave nectar and vanilla. Thoroughly incorporate the coconut shreds. Press some of the “batter” into a small ice cream scoop and drop onto the cookie sheet, repeating this with the rest of the “batter”, packing the cookies together onto the sheet as needed, since they won’t spread. Alternatively, you could use a spoonful of “batter” and shape it into a mound for your cookie. In any case, bake the macaroons for about 20 minutes, until the bottoms have browned, and turn the heat of the oven down to 300 degrees F, without taking the cookies out if the oven. Let them dry out for an additional ten minutes or so, when the tops of the macaroons are tanned. Transfer to a wire rack to cool. Great eaten hot or cooled.
Makes 18 macaroons