These look like sweet little clouds, and indeed they taste like a piece of heaven. And when you read the recipe, you'll be floating on air with how 'light"they are!
12 oz/400grams (about 4cups) shredded dry coconut
1/3 cup unflavored soy or cow milk
2/3 cup 10 TBL or soupspoons rice syrup
Preheat oven to 350F/175C.
In a bowl, mix together milk and coconut with your hands. Moistening all the pieces of coconut.
Add the rice syrup and mix with a wooden spoon.
Take a walnut sized handful and really SQUEEZE into a kind of ball, just to get it to really stick together. Then you can gently shape into a ball or triangle. I like triangle shapes as I dip the tips in chocolate!
Bake on baking paper/wax paper lined baking sheet for 12-15 minutes until edges are golden.
Allow to fully cool on baking sheet before removing. Otherwise they will crumble apart.
I then melt dark chocolate in a double boiler (bain marie) and dip the tips of the macaroons in it. Place bake on baking paper for the chocolate to harden.
I recently made this for school bake sale (in France, for the French).... they were gone first! And my kids only wanted to buy the cookies and heart-shaped wacky cake that I made! See recipe for Wacky Cake under "Cakes".