Coconut Vegaroons

Ingredients

• 2 tablespoons golden flaxseeds
• ¼ cup plus 1 tablespoon filtered or spring water
• 1 ⅓ cups raw unsweetened shredded dried coconut
• ½ cup plus 2 tablespoons brown sugar, sucanat or maple sugar
• 2 tablespoons garbanzo (chickpea) flour
• ⅛ teaspoon sea salt
• 1 ¼ teaspoons vanilla extract
• 2 tablespoons nondairy milk

Instructions

1. 1
   Preheat the oven to 325 degrees F. Line a large baking sheet with unbleached parchment paper.
2. 2
   Put the flaxseeds in a high-performance blender or grain mill, and process into a very fine flour. Transfer to a small bowl. Stir in the water and whisk vigorously to combine. Let the flaxseed mixture stand for 10 minutes while prepping the rest of the ingredients.
3. 3
   Put the coconut, sugar, garbanzo flour, and salt in a large bowl, and stir with a dry whisk to combine. Add the flaxseed mixture, vanilla extract, and nondairy milk, and stir until well blended.
4. 4
   For each cookie, drop 1 heaping tablespoonful of the dough onto the lined baking sheet, with a cookie scoop or rounded spoon, spacing them about 1 inch apart. Flatten each macaroon slightly using a flat spatula.
5. 5
   Bake for 15 minutes. Decrease the temperature to 300 degrees F and bake for 12 to 15 minutes, or until slightly golden brown.
6. 6
   Put the baking sheet on a wire rack. Let the cookies cool on the baking sheet for 5 minutes before transferring to a serving platter to cool completely. Stored in an airtight container in the refrigerator, the cookies will keep for 4 days.