Coconut macaroons are a blissful, sweet treat. Traditionally they are made with shredded coconut, egg whites and sugar. That just leaves coconut in my list of acceptable ingredients. I decided to use a blended grain process for making these so they would hold together better than if they were made with gluten-free flours. I use honey as a sweetener (a perfect pairing with coconut, in my opinion), but you could substitute agave syrup or maple syrup. For even more binding power (and a nutritional and fiber boost!) I add some ground flax. This makes quite an abundance of cookies. What doesn’t get eaten up can be frozen for later.
Gluten-free Egg-free Coconut Macaroons
1 cup brown rice
1/3 cup millet
1 Tbsp. apple cider vinegar
1 cup water
¾ cup honey*
3 Tbsp. oil/butter
1/3 cup ground flax
½ tsp. sea salt
4 cups shredded coconut
1 ½ tsp. baking powder
Soak brown rice and millet in plenty of water plus 1 Tbsp. vinegar for at least 8 hours (or overnight). Drain and rinse, then combine with ingredients in the center section and blend until smooth. Combine coconut and baking powder in a large bowl, then mix in blender batter. Mound by teaspoon onto a baking sheet and bake at 350 degrees for about 22-25 minutes, till lightly browned (like a nice macaroon!).
* or agave or maple syrup Makes 4-5 dozen cookies
Spiced Coconut Cookies: add 1 tsp. cinnamon, ¼ tsp. each of nutmeg, ginger and allspice to blender mixture.
Chocolate Coconut Cookies: add ½ cup of cocoa powder to blender mixture.
These cookies freeze well, so don’t worry about making too many!
This recipe from Everyday Gluten-Free by Kim Wilson
© 2010 Kim Wilson, www.simplynaturalhealth.com
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