Coconut Macaroons

2/3 brown rice flour
5 cups shredded unsweetened coconut
1/2 tsp. sea salt
2/3 cups agave syrup
1 cup cocnut milk
2 tsp. vanilla extract

Preheat the oven to 350 degrees F.

Combine the rice flour, coconut, salt, agave syrup, coconut milk, and vanilla in a large bowl and mix thoroughly. The dough will be moist and slightly sticky.

Use an ice cream scoop to form the macaroons. Dip the scoop in a pitcher of water, then firmly pack the dough into the scoop just to the rim. (Packing the dough is critical so that the macaroons stay together when baked.) Ease the dough out of the scoop and onto a prepared greased or parchment-lined baking sheet. Repeat with remaining dough. Bake until just barely brown, about 12 minutes.