Yield: 30


3/4 cup light organic sugar

1/3 cup boiling water

1/2 Tbs Earth Balance

3 Tbs soymilk powder

2 1/2 Tbs soy protein powder (plain)

1 tsp pure vanilla extract

1/4 tsp pure almond extract

1 pinch salt

Whipped Egg Replacer:

2 Tbs Ener-G or Orgran egg replacer powder

1/4 cup water


7 oz large-flake unsweetened coconut


If you like, you can add up to a cup of finely-chopped dried cranberries, pineapple, mango or papaya, or vegan semi-sweet chocolate


In the container that comes with a hand immersion blender, mix the sugar, boiling water, and Earth Balance.  Stir to melt.  Add the remaining ingredients up to and including the salt.  Blend until the mixture is smooth.


Preheat the oven to 325° F.


Beat the water and egg replacer in a stand mixer until like almost-stiffly-beaten egg whites (about 7-10 minutes). You can use the whip attachment on a Kitchen-Aid mixer, or the small whip attachment to the Bosch Universal Slicer/Shredder bowl, or the beaters on any inexpensive stand mixer-- it doesn't need a powerful motor to perform this task. You just don't want to stand there and hold a hand-held mixer for 7-10 minutes!


Scoop the sugar mixture into the beaten egg replacer and fold until thoroughly mixed.  Add the coconut (and any optionals you are using) and mix evenly.


Line two cookie sheets with cooking parchment.  Scoop the cookie mixture out in slightly rounded tablespoons or with a small ice cream scoop with a release mechanism.  Place the mounds, which should not be loose-- make sure the mixture sticks together well-- about 1" apart on the cookie sheets.


Bake for 18 minutes, or until the cookies begin to turn golden.  Cool on racks.


Nutrition Facts

Nutrition (per cookie): 71.5 calories; 53% calories from fat; 4.5g total fat; 0.0mg cholesterol; 24.1mg sodium; 46.7mg potassium; 7.4g carbohydrates; 1.1g fiber; 5.7g sugar; 1.1g protein; 1.6 points.