Prep and cook time: 30 minutes Makes 18-24 macaroons
2½ cups shredded coconut
½ cup oat or alternative pastry flour
¼ teaspoon sea salt
¼ cup brown rice syrup
¼ cup maple syrup or honey
1 teaspoon almond extract
1/3-½ cup water
parchment paper or coconut oil for baking sheet
Line baking sheet with parchment paper or brush lightly with coconut oil. In a large bowl, combine coconut, flour, and sea salt. In a small bowl, combine the syrup, honey, almond extract, and water. Add the wet ingredients to dry ingredients and mix well. With moist hands, form mixture into balls and place on baking sheet. Bake for 20 minutes until golden on top. To bake evenly, rotate baking sheet after 10 minutes.
