Whisk egg whites until they form stiff peaks (Took me a few minutes with a handheld electric beater)
Fold in coconut, rice malt syrup and vanilla until well combined
Place tablespoons of the mixture on the baking tray (shaped to your preference). If you are adding the jam, you may like to press the top with the back of a teaspoon to make a indent to add the jam into.
Place in the oven to bake for approx 12-15 minutes or until browned (time may vary between ovens)
Once cooked, remove from oven and place on a wire rack to cool
Raspberry Chia Jam
In a saucepan on the stove top, bring mixture to the boil over a high heat.
Once boiling, reduce to a low/medium heat and stir continuously until jam thickens. Will take around 3-4 minutes
Remove from heat and set aside and allow to cool
Once macaroons and jam have cooled, spoon or drizzle jam over the macaroon then its time to eat them! ENJOY!
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