Gluten Free Coconut Macaroons
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.