Double Chip Coconut Drops |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 50 |
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A rich and buttery chocolate dough base plays host to two types of chocolate chips and a handful of shredded coconut for a delicious snacktime treat. I developed this eggless recipe to hold up well in ice cream bases, as the honey will keep the raw dough from turning rock hard in the freezer and the extra coconut extract will allow the flavours to shine through. Read more . The baked cookies are chewy for days afterwards too, a pleasant bonus! Ingredients:
1 1/4 cups sugar |
1 cup brown sugar |
1 cup butter |
1 cup shortening |
400g silken tofu |
2 tbsp honey |
1 tbsp vanilla |
1 tsp coconut extract |
3 cups flour |
2 cups whole-wheat flour |
1/2 cup cocoa powder, sifted |
1/2 cup finely shredded unsweetened coconut |
2 tsp baking soda |
2 tsp salt |
1/2 cup miniature chocolate chips |
1/2 cup miniature white chocolate chips |
Directions:
1. In a large bowl, cream the sugars, shortening and butter until fluffy.
2. In a food processor, puree tofu, honey, vanilla and coconut extract until smooth.
3. Add pureed tofu to the creamed mixture and beat well.
4. In separate bowl, whisk flours, cocoa powder, coconut, baking soda and salt.
5. Add flour mixture to creamed mixture and mix by hand until flour just disappears.
6. Fold in both types of chips.
7. Wrap dough in plastic and chill a minimum of 24 hours.
8. Preheat oven to 350.
9. Make cookie dough balls and place onto an ungreased cookie sheet.
10. Bake for 12 minutes. Cool 3 minutes on sheets then remove to a rack and cool completely.
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