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Ingredients
2 1/3 cups unsweetened shredded coconut
1/3 cup whole wheat pastry flour
1/2 teaspoon baking powder
1 pinch sea salt
1/3 cup Suzanne's Specialties brown rice syrup
1/2 teaspoon pure almond or vanilla extract
2/3 cup unsweetened almond milk
Chocolate Glaze
1/2 cup non-dairy, grain-sweetened chocolate chips
3 tablespoons unsweetenend almond milk
2 teaspoons brown rice syrup
Directions
Preheat oven to 400 degrees. Line two baking sheets with parchment paper. Combine all the ingredients for the cookies, mixing well. Set-aside so the coconut can absorb the liquid; in about five minutes you should have a thick batter, but it will not be very cohesive. Drop the batter by teaspoons onto baking sheet, and form into peaked cookies with your fingers. Bake about 18-20 minutes, or until the coconut begins to brown. Transfer to wire rack to cool.
Place the chocolate chips and heat resistant bowl. Combine the almond milk and rice syrup in a small saucepan and bring to a full boil. Pour over the chocolate and whisk until smooth and satellite. Transfer to a plastic squeeze bottle.
Slip a piece of parchment paper under the wire rack. Moving in a zigzag direction, drizzle the cookies with the glaze. Allow to stand for a few minutes to set the glaze.
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Print ThisCoconut Macaroons
Yummy, moist macaroons are a hit with almost everybody. These babies are so easy to make, so delicious, so elegant, you'll find yourself making them all the time.Ingredients
2 1/3 cups unsweetened shredded coconut
1/3 cup whole wheat pastry flour
1/2 teaspoon baking powder
1 pinch sea salt
1/3 cup Suzanne's Specialties brown rice syrup
1/2 teaspoon pure almond or vanilla extract
2/3 cup unsweetened almond milk
Chocolate Glaze
1/2 cup non-dairy, grain-sweetened chocolate chips
3 tablespoons unsweetenend almond milk
2 teaspoons brown rice syrup
Directions
Preheat oven to 400 degrees. Line two baking sheets with parchment paper. Combine all the ingredients for the cookies, mixing well. Set-aside so the coconut can absorb the liquid; in about five minutes you should have a thick batter, but it will not be very cohesive. Drop the batter by teaspoons onto baking sheet, and form into peaked cookies with your fingers. Bake about 18-20 minutes, or until the coconut begins to brown. Transfer to wire rack to cool.
Place the chocolate chips and heat resistant bowl. Combine the almond milk and rice syrup in a small saucepan and bring to a full boil. Pour over the chocolate and whisk until smooth and satellite. Transfer to a plastic squeeze bottle.
Slip a piece of parchment paper under the wire rack. Moving in a zigzag direction, drizzle the cookies with the glaze. Allow to stand for a few minutes to set the glaze.
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