Gluten-Free Coconut Macaroons

• Preheat oven to 350 degrees.

SIMPLE SYRUP

• Combine ingredients in a saucepan and allow to come to a full boil, and cook for 30-45 seconds just until the sugar has completely dissolved, but don't reduce the water.   While it is coming to a boil ... make the cookie base.

COOKIES

• Separate the egg and reserve the yolk for another use.
• Whisk the white until it's loose, somewhat milky loose and the proteins have been disrupted.  Don't whip to a meringue.
• Add the coconut to the egg white, and continue to whisk until the coconut has absorbed all of the egg white, and is well distributed.  
• Once the syrup is cooled slightly, but still warm, slowly pour it in and evenly stir until it, too, is evenly distributed.  Be careful not to use your hands if the syrup is too warm. 
• This heavy coconut dough should be stirred and turned, until there are no dry spots.
• Spray a baking sheet or use parchment paper or a silpat.
• Spray the paper or silpat, and drop 1 tablespoon portions onto the baking sheet.  You can use your fingers to mound it to a dome if you like, or leave it free form.
• Add the cooking sheet to your preheated oven for 8 minutes, and then turn the tray and continue baking for another 4-5 minutes (12-13 minutes baking time).
• When they turn brown on the edges and top of the dome, remove and allow to cool and firm.  Once firm, they'll be crispy on the outside and moist on the inside.