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Coconut Macaroons (Gluten-Free)
http://www.celiac.com/articles/470/1/Coconut-Macaroons-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
Preheat oven to 375 In food processor, blend: 2/3 cup canola oil 2/3 cup water ¾ cup

Preheat oven to 375

In food processor, blend:

2/3 cup canola oil
2/3 cup water
¾ cup sugar (more if you like things really sweet)
½ tsp. salt
½ tsp. baking soda
3 teaspoons EnerG egg replacer
½ cup ground hazelnuts (or 2/3 cup whole ones)

In a mixing bowl, combine with 4 oz. shredded coconut. Add 1 ½ 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 and drop 1 apart on an non-greased cookie sheet. Bake 20 minutes - macaroons should be only slightly golden. Remove from sheet and let cool before eating.