Chocolate Macaroons

No odd gluten free flavors, not as sweet as traditional macroons, yay! Makes a dozen cookies--you might want to double or triple this recipe! ;-)

2/3 c brown rice flour
5 c shredded unsweetened coconut
1/2 t sea salt
2/3 c light agave syrup
1 c coconut milk--full fat, not light
2 t real vanilla extract

Chocolate Sauce
2 c (16 oz) gluten free dark chocolate chips or chopped dark chocolate
6 T water
4 T canola oil
2 t real vanilla extract
1/8 t sea salt

Preheat oven to 350 degrees

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

Make each macaroon by hand. Make them approximately mini cupcake size but with a flat bottom and domed top (as best as you can, don't go crazy about it). Pack tightly so the macaroon stays together when baked.

Bake about 15 minutes, until just barely brown.

While the cookies are baking, make the chocolate sauce. In a double boiler, or with a metal or glass mixing bowl placed over a pot of simmering water, melt the chocolate chips, stirring frequently, about 10 minutes.

When the chocolate has melted, whisk in the water, canola oil, vanilla, and salt until well combined. Remove from heat.

Let the macaroons cool for 30 minutes on the baking sheets. Before serving, drizzle with chocolate sauce. Leftover chocolate sauce can be stored in an airtight container (so can the macaroons) in the fridge for up to 10 days. To use again, simply reheat in a double boiler.