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Chocolate Chip Macaroon Cookies

8/18/2012

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Chocolate Chip Macaroon Cookies

This is a variation of a recipe I got from www.theppk.com.  These are fairly simple to make and they are really good.  I’ve made these cookies a bunch of times and shared them with many non-vegans who have all been impressed or, as my brother-in-law likes to obnoxiously point out, they are just saying that!  But I choose to believe the bit about being impressed :-) 

Also, I've made these gluten free with Bob Mills Gluten free all purpose flour and they are still good!

Ingredients:
 -3 oz extra firm silken tofu, like mori-nu (1/4 of the package)
 -1/3 cup coconut or canola oil
 -2 tablespoons non-dairy milk
 -1/2 cup sugar
 -1/2 teaspoon almond extract
 -1 teaspoon vanilla extract
 
- 1 cup flour
- ¾  teaspoon baking powder
 -¼  teaspoon salt
 -1 ½  cups unsweetened shredded coconut
 - ¾ cup chocolate chips

Preheat oven to 350 F. Line two baking sheets with parchment or cooking oil.
 
-Puree tofu, oil and milk in a blender or food processor until smooth, scraping down the sides with a spatula to make sure you get everything.
-Transfer to a mixing bowl. Mix in the sugar and extracts. Mix in flour, baking powder and salt until well incorporated.
-Mix in chocolate chips and then shredded coconut until a stiff dough forms.
-Drop cookies by the spoonful onto cookie sheet 2 inches apart from each other, they don’t spread much at all. Don’t smooth the tops out, it’s cool if they have some pieces of coconut sticking out to get a little browned. Bake for 12 to 14 minutes, the bottoms should be lightly browned and the tops just barely flecked with color in a few spots.
-Let cool on sheets.

**makes about 20- 2 inch cookies (or more if you don’t eat a bunch of the uncooked dough :))**

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