Mind's Eye Almond-Coconut Cookies

 
1 1/2 cups unbleached flour
1/2 t. baking powder
1/4 t. baking soda
4 T. water
1 T. Ener-G Egg Replacer
2/3 cup Spectrum Naturals Spread or non-hydrogenated spreadable margarine
1/2 cup Sucanat
1/2 t. vanilla
1/4 t. almond extract
1/4 t. coconut extract or rum extract
42-44 whole almonds, blanched, and divided
1/2 cup shredded coconut
 

In a bowl, whisk together the flour, baking powder, and baking soda, and set aside. In another bowl, place the water and egg replacer, and whisk vigorously for 1 minute or until very frothy. Add the Spectrum Spread, Sucanat, vanilla, almond extract, and coconut extract, and whisk well to cream the ingredients together. Add the dry ingredients to the creamed mixture and stir well to combine. Cover and chill the dough for at least 1 hour, or overnight.

Remove the dough from the refrigerator, divide it into 36 equal size pieces, and roll them into balls. Count out 36 whole almonds and set them aside. Finely chop the remaining almonds. Place the chopped almonds and coconut on a plate and toss them together. Roll the balls into the almond-coconut mixture. Place them on non-stick cookie sheets, gently press 1 whole almond into the center of each ball, and bake them in batches at 350 degrees for 6-8 minutes or until set and lightly browned. Allow them to cool for a few minutes on the cookie sheet and then transfer to a rack to cool completely. When the cookies are completely cool, store them in an airtight container.

Yield: 3 Dozen

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett