inspired by classically rich and decadent macaroons, made without any of the egg and butter.
shredded coconut is naturally oily, so I used only strong coffee to hold brown rice flour, unrefined sugar, lots of vanilla beans, toasted sesame seeds, cinnamon, and chocolate chips! I baked these, or toasted them, in the oven at 370 degrees F for about 15 minutes. They were perfectly crispy and sweet on the outside and molten on the inside thanks to the cocoa butter and coconut oils. Delicious, sweet, and nutritious!
Aren't they lovely?
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