Coconut Oatmeal Macaroons

Adapted from Allergy Recipes, published by the American Dietetic Association and then further adapted to make them vegan

4 egg replacer the equivalent of 4 eggs

1 cup sucanat

2 cups rolled oats

1 cup shredded coconut

1 tsp. salt

1 tsp vanilla extract

1 Tbsp. vegan butter equivalent

Prepare egg replacer, then add Sucanat gradually. Fold in oats, coconut and salt. Add vanilla extract and vegan butter equilvant.

Drop from a teaspoon onto a buttered cookie sheet. Bake at 325 degrees F for about 20 minutes