After my dog had a near fatal run in with my cacao powder I decided to try cooking more with carob. Now when I use it it’s indistinguishable from chocolate and totally safe if my pup steals one out of my hand. In addition, these amazing little cookies are high in fiber, low in carbohydrates, and have a low glycemic index (the sugars are easily broken down and digested, no “crash”). Recipe makes 18-24 small cookies.
2 egg whites
1/2 tsp vanilla extract
1/2 cup coconut crystals (you can also use cane sugar)
1 cup shredded coconut
1/4 cup ground flax seed
3/4 cup ground raw pumpkin seed
6 dried apricots, minced
1 heaping tbsp carob powder
Beat egg whites until soft peaks are formed. Add sweetener (coconut crystals) and vanilla extract and beat vigorously for 1 minute. Gently stir in carob powder. Fold in ground flax seed, ground raw pumpkin seeds, coconut flakes, and minced apricot. Continue to fold until all ingredients are well incorporated and the mixture appears evenly coated with the wet egg.
Make balls out of the mixture 1-2 tbsp in size and place on a baking sheet covered in parchment paper.
Bake at 350 degrees for 20 minutes. Remove from oven and allow to cool before eating. The perfectly cooked macaroon is stiff on the outside and slightly soft on the inside.
I loved caramel delights from the girl scouts, and this was inspired by those (but way better). These are easy to make and ridiculously delicious. You’ve been warned!