Brown rice syrup, coconut, cocoa powder and just the right amount of chocolate chips really bring out the best in these dense, chewy chocolate coconut macaroons.
Please Note: For best results it's crucial that this recipe is followed exactly.
¾ cup + 2 Tablespoons water
2 ½ Tablespoons Egg Replacer Powder
2 ¼ cups sugar
3 Tablespoons brown rice syrup
1 ½ teaspoons vanilla extract
1 ¼ teaspoons salt
½ cup chocolate chips
3 ¾ cups shredded coconut, unsweetened
¾ cup cocoa powder, sifted
2 cups all-purpose flour
1 cup soy flour
1 teaspoon baking powder
Preheat the oven to 325F (163C). In a medium bowl whisk together the water and the Eggless Binder Powder.
In a large mixing bowl mix together the sugar, brown rice syrup, vanilla extract and salt. Mix in the Eggless Binder Powder mixture until well incorporated. Stir in the shredded coconut. Stir in the chocolate chips.
In another medium mixing bowl, sift in the cocoa powder. Whisk in the all-purpose flour, soy flour and baking powder.
Pour half of the dry ingredients into the bowl containing the wet ingredients and mix with a spoon until well incorporated. Add the remaining dry ingredients to the bowl containing the wet ingredients and mix as much as you can with the spoon. At this point the dough will be so thick you'll probably need to mix it with your hands. Do this until the dough is well mixed. Please note that the dough may have a bitter aftertaste due to the soy flour. This will burn off during baking.
Form the mixture into 2 inch diameter balls (an ice cream scoop works well) and place on a cookie sheet that's lightly oiled or lined with parchment paper. Flatten the macaroons down to ¾ inch height. The dough won't flatten out while baking. Bake for 30 minutes, switching the sheets on the oven racks after 15 minutes for even baking.
These cookies are very sensitive to over baking.
Makes about 16 cookies.