Preheat oven to 400°. Line two baking sheets with baking parchment paper. Combine all the ingredients and mix thoroughly. Set aside for 5 minutes so the coconut can absorb the liquids. The batter will be thick but not sticky. Drop batter by the teaspoonfuls in mounds on the paper. Form the cookies into peaks with your fingers. Bake until the coconut begins to brown, about 16 minutes. Remove and allow to cool and set. When cool, place 1/4 teaspoon of organic raspberry jam or preserves on top of each macaroon.
Per serving - 58 calories, 2 g fat (34% calories from fat), 1 g protein, 9 g carbohydrate, 0 g fiber, 0 mg cholesterol, 42 mg sodium