Monday, March 29, 2010
These are a classic for Passover! In my family we always have those ones from a can but, come on! Everybody knows, cookies are supposed to come from the oven!
These are incredibly easy to throw together, and you can make them a couple of days in advance, just store them in a tupperware once they're cool.
Yield 2 dozen cookies
1 (7 oz.) bag sweetened shredded coconut
2/3 cups slivered almonds
1/2 cup matzoh meal for cake--this type is much finer than regular matzoh meal
1/3 cup apple sauce
1/3 cup agave nectar
1 Tbsp oil
1/4 cup soymilk (or substitute coconut milk for extra coconut flavor! But I didn't have any so I used soy.)
Optional: chocolate, to melt & drizzle across the tops
1. Preheat the oven to 350 F. Put the almonds in a blender or food processor and pulse until they're ground. When they're done, they should look sort of like sand.
2. Put the coconut, ground almonds, and matzoh meal in a bowl and use your hands to combine them and break up any big clumps of coconut.
3. Mix the apple sauce, oil, and agave, and pour this into the coconut mixture.
4. If it's doesn't hold together easily, add a little of the soy milk until it's wet enough to hold together.
5. Use a tablespoon to pick up balls of dough and roll them LOOSELY in your hands, just to help it keep its shape, but you don't want to squeeze it too hard. Place the cookies on a lightly greased baking sheet. You can put them pretty close together, because they won't spread.
6. Bake for about 10 minutes, until the coconut looks nice and golden. Be careful with them when they're still warm; they'll fall apart easily. I think the safest way to get them onto a cooling rack is with a thin metal spatula.
For that Mounds Bar effect, you can drizzle the tops with melted chocolate once they're cool.
Note: if you can't find the special cake matzoh meal, you can put some regular matzoh meal through the blender until they're the consistency of flour.