A fabulous treat for those who have problems with wheat.

Chocolate-Dipped Coconut Macaroons

Makes 10 cookies

• 2 1⁄2 cups finely shredded unsweetened coconut
• 1⁄2 cup honey or brown rice syrup
• 2 egg whites
• 1⁄2 tsp almond extract
• 1⁄2 tsp vanilla extract
• 4 oz semisweet or dark chocolate (baking chocolate)

Preheat oven to 300° F. Line a cookie sheet with parchment paper.

Lightly oil a glass measuring cup to measure honey or rice syrup. Place sweetener in a pan over low heat until it begins to loosen. Add coconut and egg white. Heat the mixture over low heat, stirring constantly until it begins to collect (about 2-3 minutes). Remove from heat, stir in extracts. Let mixture rest until cool to touch. With moist hands, make small rounded mounds and place them side by side on the cookie sheet (they will not spread). Bake about 20 minutes, or until lightly golden. Allow to cool to room temperature on cookie sheet.

Chop up the chocolate into small pieces. Put 3/4 of the chocolate in the top of a double boiler and heat, stirring occasionally, until chocolate is at about 110°F (just barely too hot to touch). Remove from heat. Stir in remaining chocolate. Pour chocolate over the top of each macaroon. Let chocolate set until firm before serving (about 1 hour at room temperature).

Recipe reprinted from Feeding the Whole Family by Cynthia Lair.