Vegan coconut macaroons

Yes that's right folks, vegan. This girl made something vegan! I was pleasantly surprised that these were tasty treats. I was making them for a vegan friend and thought I'd hate them, but, they were great!

Vegan coconut macaroons


1 cup sugar
½ cup non-dairy milk (i used rice milk)
2 Tablespoons brown rice syrup (I used agave sweetner)
2 teaspoons vanilla extract
1 teaspoon salt
3 cups shredded coconut, unsweetened
¾ cup all-purpose flour
1 pckge vegan chocolate chips

Preheat your oven to 350F. In a medium bowl mix the sugar, non-dairy milk, brown rice syrup, vanilla extract and salt. Mix in the shredded coconut.
  Add the all-purpose flour to the bowl containing the wet ingredients and mix with a spoon until well incorporated. At this point the dough will be so thick you'll probably need to mix it with your hands. Continue mixing until the dough is well mixed.
  Form the mixture into 1 inch balls (a very small ice cream scoop works well) and place them on a lightly oiled or parchment paper lined cookie sheet. Bake for 10 minutes, switching the baking sheets on the racks halfway through the baking duration. It is very important to not overcook these because the bottoms will burn easily.
  Melt vegan chocolate in glass bowl until smooth. Dip the bottoms of cooled macaroons into the chocolate and set on parchment paper until chocolate is set.  Makes about 20 Vegan Coconut Macaroons. EnJOY!