Chocolate Bottom Macaroon Cookies

 
The crunch on the outside of the cookie compliments the moist inside like a rain and sunshine,simply put,a rainbow in your mouth. Try it and see.

Ingredients

3 oz extra firm silken tofu
1/3 cup canola oil  
2 tablespoons non-dairy milk  
1/2 cup sugar  
1/2 teaspoon almond extract  
1 teaspoon vanilla extract
1 cup flour  
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups unsweetened shredded coconut
1/2 cup melted chocolate chips

Procedure

1. Preheat oven to 350 F. Line two baking sheets with parchment
2. 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 coconut until a stiff dough forms.
3. Drop cookies by the tablespoon 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.
4. Let cool on sheets for 2 minutes or so, then transfer to cooling racks to cool completely. In the mean time, 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 chocolate side down on the parchment paper. Place in fridge to set for at least 15 minutes.
5. Keep stored in a tightly sealed container at room temperature. If it’s hot out, keep in the fridge so the chocolate doesn’t melt.