Prepared by Ron & Sue, March 2004 and Francene Kelley, September 2005 - From Christina Pirello

----- Coconut Macaroons -----	½ Tsp Pure Almond Extract
2 ½ Cups Unsweetened, Shredded	2/3 Cup Almond Milk
-Coconut	------ Chocolate Glaze ------
1/3 Cup Whole Wheat Pastry Flour	½ Cup Grain-Sweetened, Non-Dairy
½ Tsp Baking Powder	-Chocolate Chips
Pinch Sea Salt	2 - 3 Tbs Almond Milk
1/3 Cup Brown Rice Syrup	2 Tsp Brown Rice Syrup

Preheat oven to 400° F. Line 2 baking sheets with parchment paper. Combine all the ingredients for the coconut macaroons, mixing well. Set aside so the coconut can absorb the liquid, about 5 min. You should have a thick batter, but it will not be very cohesive. Drop the batter by teaspoonfuls onto baking sheets, and form into peaked cookies with your fingers. Bake about 20 min, or until the coconut begins to brown. Transfer to a wire rack to cool. FOR THE GLAZE: Place the chocolate chips in a heat resistant bowl. Combine the almond milk and rice syrup in a small saucepan and bring to a full boil. Pour over the chocolate and whisk until smooth and satin like. Transfer to a plastic squeeze bottle. Slip a piece of parchment paper under the wire rack. Moving a zigzag direction, drizzle the cookies with the glaze. Allow to stand for a few min. to set the glaze.