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Happy New Year! The BEST Vegan Chocolate Dipped Coconut Macaroons requested by a pretty cool 13 year old

31 Dec

Happy New Year!  The BEST Vegan Chocolate Dipped Coconut Macaroons requested by a pretty cool 13 year old

Vegan Coconut Macaroons from “Vegan Cookies Invade Your Cookie Jar” by Isa Chandra Moskowitz & Terry Hope Romero

We are not kidding when we say that this book is a MUST HAVE.

This is what you will need and don't forget some vegan chocolate to melt for dipping and drizzling!  We used EnjoyLife!

This is what you will need and don’t forget some vegan chocolate to melt for dipping and drizzling! We used EnjoyLife!

Get the kids or the kid in YOU involved!

Get the kids or the kid in YOU involved!

Super good without the chocolate and incredibly FAST to make!

Super good without the chocolate and incredibly FAST to make!

Delicious!

Delicious!

Pardon the photo quality but inside is soft and a great combo of cookie and coconut macaroon.

Pardon the photo quality but inside is soft and a great combo of cookie and coconut macaroon.

EXCELLENT for parties any time of the year but if you decide to dip them in chocolate, it’s best to keep them indoors for the summer months and in a cool place otherwise there will be some sticky fingers!

We have shocked nearly everyone who has had these when we explained afterwards that they don’t contain eggs.  They also are the most requested cookie by friends and family, if that tells you anything!

What you need for 1 batch:  (we usually quadruple for parties)

  • 3 oz. extra firm silken tofu, like the unrefrigerated Mori-Nu (1/4 of the package)
  • 1/3 cup canola oil
  • 2 tbsp nondairy milk (we prefer almond)
  • 1/2 cup sugar
  • 1/2 tsp almond extract
  • 1 tsp pure vanilla extract
  • 1 cup all-purpose flour (**we used & prefer Organic Whole Wheat Pastry Flour)
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cups unsweetened shredded coconut
  • 1/2 cup chocolate chips, melted (**we use more to drizzle on top)

Preheat oven to 350 and line two baking sheets with parchment paper.  Puree the tofu, oil and nondairy milk in a blender or food processor until smooth (Vitamixer works great if you have), scrape down sides with spatula to make sure you get everything.  Transfer the mixture to a mixing bowl.  Mix in the sugars and extracts.  Mix in the flour, baking powder, and salt until well incorporated.  Add the coconut and mix until a stiff dough forms.  Drop the cookies by the tablespoon onto the cookie sheets 2 inches apart from each other; they don’t spread much at all.  Don’t smooth the tops out;  its cool if they have some pieces of coconut sticking out to get a little browned.  Bake for 12 to 14 minutes.  When ready, the bottoms should be lightly browned and the tops just barely flecked with color in a few spots.  Let the cookies cool on the sheets for two minutes or so and then transfer to wire racks to cool completely.  In the meantime, melt the chocolate.  Line a cutting board with parchment paper (it’s fine to reuse the stuff you lined the sheets with).  When cookies have cooled completely, dip the bottoms in chocolate and set them, chocolate side down, on the parchment paper.  Place the cookies in the fridge to set for at least 15 minutes.  Store in a tightly sealed container at room temperature.  If it’s hot out, keep them in the fridge so the chocolate doesn’t melt.

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