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Coconut 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. 


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 

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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