Gluten-Free/Casein-Free Scrumptious Macaroons
Preheat oven to 350 degrees
Grease a cookie sheet or line with parchment paper
1/2 cup raw, local (if possible) honey
2 tbsp. plus 2 tsp. brown rice syrup (*strongly affects texture! available at natural food stores)
1 egg white
3 1/2 cups unsweetened shredded coconut
1/8 tsp. sea salt
1/2 tsp. almond extract (*key ingredient)
1/2 tsp. vanilla extract
Lighly oil a glass measuring cup and put honey and rice syrup in it. Place glass cup in a small pan of simmering water until it is less viscous.
Whip egg white to siff peaks with a hand mixer.
Put coconut and salt in a large mixing bowl. Stir extracts into warm honey mixture. Pour the honey into the coconut, stirring well until you have a crumbly mixture. Fold in egg whites.
With moist hands, make small mounds and place them side by side on the cookie sheet (they will not spread). Bake 15-20 minutes, or until lightly browned. Allow to cool at room temperature.
With thanks to Cynthia Lair from her boook Feeding the Whole Family: Recipes for Babies, Young Children, and Their Parents