BEACH COOKIES

SERVES 24 COOKIES

1⁄2 cup vegan margarine, melted

2 cups vegan cookie or graham cracker crumbs*

1 cup canned coconut milk, mixed well before measuring

1⁄4 cup agave or maple syrup

1 tsp pure vanilla extract

1⁄8 tsp salt

2 tbsp cornstarch or arrowroot

1 1⁄2 cups shredded coconut

2 cups semisweet chocolate chips (dairy-free)

1⁄2 cup chopped walnuts, toasted, optional

NUTRITIONAL VALUES

Calories: 249kcal
Fat: 7.4g (1.1g S.Fat)
Carbs: 40.7g
Protein: 4.7g
Sugar: 7.6g
Sodium: 104mg

METHOD

Preheat the oven to 180°C/350°F.

Fill a 9-x-13-inch baking pan with the melted margarine. Tilt the pan to swirl the margarine around until the entire bottom is coated. Crumble the crumbs evenly into the pan until the bottom is evenly coated. Gently pat down.

In a medium mixing bowl, combine the coconut milk, agave, vanilla, salt, and cornstarch. Drizzle this mixture over the crumb layer evenly. Layer the shredded coconut in the pan, followed by the chocolate chips and walnuts. Gently pat the chocolate chips into the cookie with the palm of your hand.

Bake for 25–30 minutes, or until the center appears thick and slightly bubbly, with lightly browned edges. Allow to cool before refrigerating for 8 hours or overnight. Cut into small squares with a sharp knife.

RECIPE NOTES

Before serving, the cookies should be chilled in the refrigerator for 8 hours or overnight.