Coconut Macaroons - Series 6

What You'll Need
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 brown rice syrup
1/2 teaspoon pure almond extract
2/3 cup almond milk

chocolate glaze
1/2 cup non-dairy chocolate chips
3 tablespoons almond milk
2 teaspoons brown rice syrup

Instructions
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, about five minutes you should have a thick batter, but it will not be very cohesive. Drop the batter by tsp. full onto baking sheet, and form into peaked cookies with your fingers. Bake about 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 zigzap direction, drizzle the cookies with the glaze. Allow to stand for a few minutes to set the glaze.