Ingredients

• 1/2 cup Rice Milk
• 3/4 cup Cane Sugar
• 2 Tbsp Brown Rice Syrup
• 1 Tbsp Vanilla Extract
• 1/2 tsp Salt
• 3 cups Fine Macaroon Coconut
• 1/2 cup Gluten Free All Purpose Baking Flour

Instructions

1. Warm the rice milk in the microwave, mix in the rice syrup and cane juice until dissolved.
2. Mix vanilla, salt, coconut and Gluten Free All Purpose Baking Flour in the separate bowl. Add all wet ingredients and incorporate completely.
3. Scoop with 3 ounce cookie scoop, press down and form into a circle.
4. Bake at 350° for 15 minutes. Be careful not to over bake! Cool completely and drizzle with melted chocolate.