Many cookie recipes can benefit from the use of brown rice syrup, a natural sugar substitute. As a low-glycemic sweetener that has the consistency and taste of butterscotch, brown rice syrup is a first choice sweetener for any recipe that requires both a sweetener and a binder - as in cookies, granola bars, or energy bars.
If you love coconut, you’ll love this recipe for moist, chewy macaroons, sweetened with rice syrup and liquid stevia.
Preheat oven to 375 degrees.
What you need:
1 ¾ cup unsweetened dried coconut
¾ cup brown rice syrup plus 10 drops liquid stevia
3 large egg whites
2 tablespoon whole wheat or spelt flour
1/8 teaspoon sea salt
What you do:
Position rack in center of oven and preheat to 375 degrees.
Line a large baking sheet with parchment paper.
In top of double boiler, combine coconut, brown rice syrup, egg whites, flour and salt. Cook over hot water, stirring often until mixture is stiff, about 8 minutes.
Drop dough onto cookie sheets, forming dough into a kiss-shaped mound approx. 1-3/4 inches wide at the base.
Bake until golden brown, 12-14 minutes. Let cool for 10 minutes on baking sheet. Then transfer with a spatula to a plate to cool completely.