Guest guest Posted November 23, 2003 Report Share Posted November 23, 2003 Coconut-Tofu Macaroons Source: Taste and See Cookbook 1/2 lb. firm tofu 3 Tbsp. honey (or alternative liquid sweetener of choice) 1 Tbsp. arrowroot 1 tsp. almond extract (optional) 1/4 cup pineapple juice 2 Tbsp. vanilla 2 cups dried coconut 1/2 tsp. salt Mix arrowroot, coconut and salt in a bowl. Blend smooth remaining ingredients. Mix all ingredients. Place level teaspoonsful on an oiled cookie sheet. Shape into mounds or leave a peak on top. Bake at 350 degrees F. for 15 minutes. Let cool for ten minutes on cookie sheet before removing. Variation: With your thumb make a depression in the macaroons and, after cooking, fill with a sugarless jam. Plander and Sorrell Ridge are two brands of sugar-less jams. http://www.AllNaturalSweetenerRecipes http://www.Christian-Vegan-Cooking http://www. http://www.VintageVeganTea http://www.VeganMenus4HealthyLiving Quote Link to comment Share on other sites More sharing options...
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