Gluten Free Coconut Macaroons
Featured Pinch Tips Video
1Preheat Oven to 375 F. In Food Processor or Mixer, blend Oil, Vanilla, water, sugar.
2Add salt, baking soda, Egg replacer, ground Hazelnuts (2/3 C Whole Hazelnuts before grinding). Mix well.
3Add shredded coconut and white rice flour. Mix well.
4Texture should be soft and oily, but firm enough to hold itself in a ball shape (like thick oatmeal).
5Add more flour and water, if needed.
6Roll into 1-inch balls or use a mini cookie scoop.
7Drop 1-inch apart on an non-greased cookie sheet or line with parchment paper.
8Bake 20 minutes. Macaroons should only be slightly golden color. Remove from pan and let cool before eating. Enjoy! :)
9Baker's Note: If you want it to be sweeter replace white rice flour with Sweet Rice Flour or add more sugar to make it sweeter.