We LOVE macaroons and we know you LOVE them too! Coconut and carob give it that perfect texture we want when we enjoy a macaroon. Better still? Our macaroons are easy, raw and vegan. Sunday brunch just got a little bit of tasty intrigue. We know you’ll love them as much as we do!

1 C. melted Coconut Oil

½ C. purified water, warmed

3-4 droppers Chocolate Stevia

½ tsp. Himalayan Salt or Transformational Salt

2 tsp. lemon juice

1 ½ C. raw carob powder

2 Tbsp. refrigerated prepared Agar Agar*

8 C. shredded coconut

Options: Mesquite, Chipotle, Vanilla, or Cinnamon

Blend all ingredients, except the shredded coconut, in a blender. Fold in the shredded coconut. Mix well and scoop into cookie shapes (or desired shape), place on a baking sheet lined with parchment paper and refrigerate for at least an hour. These can be stored in an airtight container in the fridge for up to a week.

*How to Prepare Agar Agar

8 cups purified water

½ cups Agar Agar Flakes

Place agar agar flakes in cold water and whisk. In a saucepan, bring to a boil while stirring, for 4-6 minutes or until flakes are all dissolved. Allow gel to cool, then refrigerate. It should be solidified like a thick gelatin. Store in the refrigerator and use as a thickener for desserts or salad dressings.