gluten free coconut macaroons

How To Make gluten free coconut macaroons

• 1

  Preheat Oven to 375 F. In Food Processor or Mixer, blend Oil, Vanilla, water, sugar.
• 2

  Add salt, baking soda, Egg replacer, ground Hazelnuts (2/3 C Whole Hazelnuts before grinding). Mix well.
• 3

  Add shredded coconut and white rice flour. Mix well.
• 4

  Texture should be soft and oily, but firm enough to hold itself in a ball shape (like thick oatmeal).
• 5

  Add more flour and water, if needed.
• 6

  Roll into 1-inch balls or use a mini cookie scoop.
• 7

  Drop 1-inch apart on an non-greased cookie sheet or line with parchment paper.
• 8

  Bake 20 minutes. Macaroons should only be slightly golden color. Remove from pan and let cool before eating. Enjoy! :)
• 9

  Baker'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.
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