Coconut Macaroons. I reckon we can class them as British.
These beauties are easy, tasty, and smell absolutely gorgeous while baking, filling the house with coconutty loveliness.
Chocolate-bottom Macaroon Cookies Recipe – taken from Vegan Cookies invade your Cookie Jar by Ida Chandra Moskowitz and Terry Hope Romero
3 ounces extra firm silken tofu, like Mori-Nu (approx 1/4 of the package)
1/3 cup canola oil (I used sunflower)
2tbsp nondairy milk (soy)
1/2 cup sugar
1/2tsp almond extract
1tsp vanilla extract
1 cup all purpose flour (I used self raising and omitted the baking powder)
1/4tsp baking powder
1 1/2 cups unsweetened shredded coconut
1/2 cup chocolate chips (if you want to keep it vegan, make sure they are vegan too), melted
Preheat the oven to 350F/180C. Line two trays with baking paper. (NB. I used nonstick trays so skipped this)
Puree the tofu, oil, and milk in a blender or food processor until smooth.
Transfer the mixture to a bowl and mix in the sugar and extracts. Next mix in the flour, baking powder, and salt until well incorporated, then finally add the coconut.
Drop the mixture by the tablespoon onto the prepared trays, the mixture doesn’t really spread so don’t worry if they’re fairly close together.
Bake for 12-14 minutes, the tops should be barely flecked with brown, the bottoms lightly browned.
Allow to cool on the tray for a couple of minutes, then transfer to a wire rack to cool completely.
Melt the chocolate, then dip the bottoms of the cooled macaroons in the chocolate, then place on paper to set.
Transfer to the fridge for 15 minutes to set completely.