This recipe is a vegan version of an international favorite. And flour free! How easy is this? Few ingredients and a few minutes in the oven. Enjoy at holidays or any time of the year. Use all organic ingredients!
Preheat oven to 250º. Cover cookie sheet with parchment paper .
Mix ingredients together with hands, squeezing as you mix. Let sit covered with a plate for 30 minutes to allow the ingredients to meld together.
Form into balls, about the size of a walnut. Squeeze the ball. Set the ball on the cookie sheet and gently push down to flatten the bottom so they can stand up. Pull a point on top like a pyramid.
Bake for 15 minutes and check to see if the bottom macaroon is light brown- (look under one with a spatula.) They should be slightly firm but not hard. They will firm up when cool. Keep a close eye on them, as they can brown quite suddenly. Let cool then glaze if you wish. Delicious plain or top with Carob or Chocolate Drizzle!
Remove from pan and let cool on a cooking rack. They store well.
Store in an airtight tin or container.
CAROB or CHOCOLATE DRIZZLE
Carob powder can be substituted in equal measure in any recipe that calls for chocolate chips. Carob has abundant calcium and contains no caffeine.
Place chips in a steel bowl. Set bowl over a medium pan containing 2 inches water. Bring water to medium boil. Add almond milk to chips and stir, until you achieve a creamy, pourable consistency.
Lift spoon and see how the glaze falls down. Should be a thick but pourable glaze like thick chocolate syrup. Remove from heat. With a spoon, drizzle carob sauce over cooled macaroons, still on the cookie sheet. Allow to cool fully. Store in an airtight container. Let chill in the fridge.