Chewy Macaroon Biccies

Gluten free - dairy free - low refined sugar - nut free - contains egg white
As promised when I shared my Coconut Vanilla Custard recipe, I'm posting this recipe so that you've got a wonderful way to use the egg whites that you didn't need in your custard. I've made this a few times in the past using castor sugar, as all good Macaroon recipes should, or so I thought. I've now made it twice using rapadura sugar and they're great. I hesitate to call these macaroons, though, because they're not really like the traditional ones you may have memories of. But they are a wonderful, chewy, flavourful little biscuit nonetheless and make a great afternoon tea snack. My kids like to have a little something for 'dessert' after dinner, and one of these fits the bill nicely.
     Given my chocoholic tendencies, I couldn't resist adding a chocolatey finishing touch to these. The kids agree that it makes them extra tasty, but it's really not required if you'd like a chocolate-free treat (although, I'm not really sure why you would!!).
     This makes 36-40 Biccies.

           Ingredients

• 3 egg whites
• 3/4 cup rapadura sugar (or castor if you prefer)
  
• 2 cups gluten free puffed rice cereal (I use an organic, brown rice cereal that is low in sugar)
• 2 cups organic desiccated coconut (preservative free)
• 2 teaspoons vanilla extract or paste
• Optional 80g dark chocolate (I use 70% cocoa, Fair Trade chocolate) for dipping in.
  
  Method
  
• Preheat oven to 170 degrees Celsius. Line two large cookie sheets with baking paper. Using a mix master/ kitchen aid mixer or hand held electric beater, beat the egg whites until soft peaks form. Slowly add the sugar whilst still beating. Beat until completely smooth and stiff peaks form. This can take up to 10 minutes. Add vanilla and beat briefly until incorporated.
  
• Gently fold through the puffed rice cereal and coconut with a large spatula or large spoon until just incorporated.
• Place tablespoon size half-balls of mixture onto the baking sheets (they don't need much room for spreading).
• Bake for about 12 minutes, or until they are lightly golden.
• Cool completely before removing from baking sheets
• If dipping in chocolate, melt the chocolate in a double-boiler. Dip the biccies into the melted chocolate until they are about half covered. Return to baking tray and place in the fridge until chocolate is solid.
• Store in the fridge in an airtight container for up to a couple of weeks.