again with the dipping

by Isobel

too cold to skinny dip, still, so I will continue with the chocolate-dipping

(…not sure if that’s logical at all, in actuality)

Chocolate Dipped Lemon-Coconut Macaroons (~1 1/2 dozen cookies)

3 oz (1/5 block) soft-medium tofu

1/3 cup olive oil

2 Tbsp soymilk

1/2 cup raw sugar

1/2 tsp lemon extract

1/2 tsp vanilla extract

1 cup whole wheat or whole spelt flour

3/4 tsp baking powder

1/4 tsp salt

1 1/2 cups medium shred unsweetened coconut

1 bar extra dark (85%) chocolate, chopped and melted

(1) Preheat oven to 350 degrees F and line two baking sheets with parchment. (2) Place tofu, oil and soymilk in the food processor and process until smooth; transfer to a mixing bowl. (3) Stir in sugar, lemon extract and vanilla. (4) Mix in flour, baking powder, and salt until all incorporated. Add coconut and stir until well combined. (5) Drop dough by tablespoonfulls onto baking sheets – try to keep them dome-shaped. (6) Bake for ~12 minutes, until bottoms are lightly golden and tops are barely starting to turn golden. (7) Let cookies cool completely. (8) Once cool, dip cookies (however you so desire) in melted chocolate. Place on parchment lined plates or baking sheets and refrigerate until chocolate hardens again. Store in an airtight container for up to a week.

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