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GF/DF (Eggless/Cornfree) Coconut Macaroons

(This recipe works for the really allergic kids on the PDD Diet)

Preheat oven to 375

In food processor, blend

2/3 cup canola oil
2/3 cup water
3/4 cup sugar (more if you like things really sweet)
1/2 tsp. salt
1/2 tsp. baking soda
  3  tsp EnerG egg replacer
1/2 cup ground hazelnuts (or 2/3 cup whole ones)

In a mixing bowl, combine with 4 oz. shredded coconut

Add 1 1/2 cups rice flour and mix well with wooden spoon

Texture should be soft and oily, but firm enough to hold itself in a ball
shape - like thick oatmeal.  Add more flour or water as needed.

Roll into 1" balls or use a mini cookie scoop (I think mine was a
great investment) and drop 1" apart on an ungreased cookie sheet

Bake 20 minutes - macaroons should be only slightly golden.

Remove from sheet and let cool before eating.

Karyn