1 cup organic, fairtrade sugar
½ cup non-dairy milk
2 Tablespoons brown rice syrup (or other liquid sweetener)
2 teaspoons vanilla extract
1 teaspoon salt
3 cups shredded coconut, unsweetened
¾ cup all-purpose flour
1) Mix the flavor building ingredients. Preheat your oven to 350F (177C). In a medium bowl mix the sugar, non-dairy milk, brown rice syrup, vanilla extract and salt. Mix in the shredded coconut.
2) 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.
3) 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. It's important to note that these macaroons don't flatten during baking. So if you prefer your macaroons as balls, leave them intact on the baking sheet in ball form. If you prefer them flat, make sure to flatten them accordingly.
4) 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.
Store the macaroons in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 3 months.