The other day I made the mistake of going to the bulk store hungry and walked out with a bag of coconut chocolate macaroons (basically chocolate blobs with shredded coconut embedded in them). While I used to love these confections, I have discovered that my sweet tooth isn't sweet enough for them anymore. Jon suggested chopping them up and putting them into less-sweet cookies, which turned out to be an amazing idea! I am not sure whether the macaroons I bought are vegan (although they were dark chocolate). If you want to make these vegan and can't find vegan macaroons, I suspect it would work well to melt some chocolate chips in the microwave on low power, mix in finely shredded coconut, and then spread the mixture on parchment paper or a silicone mat to set. When cooled you would cut into chunks. It would add a step, but I think these would not be the same without the macaroon pieces. What is unique about these cookies is the surprising delightful crunch of the coconut when you hit a chocolate chunk.
This recipe is adapted from my grandma's recipe for peanut blossoms.
Wet ingredients:
• 1/2 cup brown sugar, loosely packed
• 1/3 cup coconut oil (softened in microwave if it is hard)
• 1/3 cup just peanuts peanut butter (no sugar, no salt)
• 1 tsp pure vanilla extract
• 1 tbsp ground flax seed + 1/4 cup water (or other egg replacer of choice for 1 egg)
• two pinches of sea salt
Dry ingredients:
• 1 3/4 cup stone ground whole wheat flour
• 1 tsp baking soda
• 1 cup chopped macaroon pieces
Blend wet ingredients together until they have a uniform consistency. Mix flour and baking soda in a separate bowl and then mix in macaroon chunks. Add dry ingredients to wet, and fold together until just mixed. Roll the dough into 1 inch diameter balls. Flatten balls slightly and put 1/2 inch apart on a parchment lined cookie sheet. Bake at 375 F for 10 minutes. Cool before removing from tray. Makes about 18 cookies.
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