Step 1

In a bowl, heat in the microwave until you can easily mash the strawberries and mix in the agar and erythritol. Refrigerate for 1 to 2 hours until slightly gelled.

Step 2

Preheat the oven to 375°F.

Step 3

In a large bowl, combine all the cookie dough ingredients mix and knead together with your hands.

Step 4

Prepare a baking sheet with a Silpat or parchment paper.

Step 5

With the cookie dough, form 9 balls (about 1 1/2 tablespoons each) and spread them out on the lined baking sheet. Press them down a bit to flatten.

Step 6

Bake the cookies in the oven for 10 minutes. Remove and press the center down with your thumb to make an imprint.

Step 7

Fill each imprint with about 1 tsp of the strawberry jam and then place bake in the oven to bake for another 8-10 minutes.

Step 8

To make the icing drizzle, just combine the powdered erythritol and water. Mix well and pour into a small plastic bag, cutting one of the corners for easy drizzle squeezing.

Step 9

Once the cookies are done baking and have cooled a bit, drizzle on the icing and sprinkle one extra shredded coconut if desired.