Preheat oven to 300 degrees F and lightly grease a cookie sheet with coconut oil.
Combine the tapioca flour and rice milk in a small saucepan and mix thoroughly. Add the coconut oil and rice syrup. Heat up these ingredients, stirring constantly, until well combined and thickened into a sauce. Add the vanilla extract.
Place the shredded coconut in a large bowl and add the liquid mixture. Mix well.
Spoon out the mixture by dollops onto the cookie sheet and form them into round mounds with your fingers.
Bake for 15-20 minutes until the tips are slightly brown.
Recipe adapted from http://www.mynewroots.org/site/2010/12/solstice-sweets-and-a-holiday-menu-2/, retrieved Sept 2013.