How To make 1986 Winner: Chocolate Covered Cherry Cookies

My wife said this is the best thing I've ever made (SERIOUSLY)

Pillowy soft pancakes oozing with melted chocolate, topped with a raisin and mixed spice sauce and rum butter, the perfect Christmas Day brunch :)

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VEGAN Christmas Cookie Recipe | Interview and Cooking with Audrey Dunham

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Audrey Dunham is the author of the beautifully written cookbook, “Vegan Christmas Cookies and Cocoa” which has full page, colorful photographs of nearly every recipe in the book! Audrey holds a certificate in Plant-Based Nutrition from Cornell University, has an entertaining YouTube channel and an amazing Vegan Food Blog. Audrey is the quintessential food lover who is a pastry chef at heart, and now is expressing her passion for pastries in her first book. Audrey is the creator of “Peanut’s Bake Shop,” named after the beloved character created by her husband, Jeff Dunham, the amazing ventriloquist and comedian. Audrey is a proud wife and the mama to 5 year old twin boys and Step-Mom to three grown girls. These Christmas cookies are literally indistinguishable from their conventional counterparts and it gives Audrey great satisfaction bringing these recipes to not only vegans but to mainstream cookie lovers as well.

Chocolate Dipped Coconut Macaroons Recipe created by Audrey Dunham
Yield: 12 Macaroons

Ingredients: • 1 c. (106 g) shredded coconut (not flaked coconut)
1/4 c. (58 g) granulated sugar
2 Tbsp. (18 g) all-purpose flour
1/4 c. (59 ml) canned full-fat coconut milk (shake well before opening and stir contents before measuring
1/2 tsp. vanilla extract
1/4 tsp. salt
1/2 c. (93 g) dairy-free chocolate chips or chopped chocolate bar
1/2–1 tsp. coconut oil (if needed)

For Best Gluten-Free Version: Try using your favorite gluten-free all-purpose flour in place of the regular all-purpose flour. Check the labels for all remaining ingredients to ensure they’re gluten-free, as well.

Instructions:
1. Preheat your oven to 350°F (approx. 177°C).
2. In a mixing bowl, stir together the coconut, sugar, flour, coconut milk, vanilla, and salt until well combined.
3. Using a 1Tbsp. / no. 60 (20g) retractable scoop, create 12 equal- sized coconut balls and drop each one onto a parchment-lined or ungreased baking sheet.
4. Bake in your preheated oven for 15–16 minutes or until the edges and some tips are golden brown. Allow the macaroons to cool on the baking sheets.
5. Once the macaroons are completely cool, melt the chocolate in 30-second increments (stirring in between) in the microwave, or in a double boiler over medium heat. If your chocolate is not velvety-smooth once melted, add the coconut oil a little at a time until desired consistency is reached.
6. Dip the bottom of each macaroon into the melted chocolate, twisting it gently in the chocolate to ensure it’s thoroughly coated around the bottom rim. Return each coated macaroon to the baking sheet and let sit at room temperature for about 1 hour to set. Storage: These macaroons are best kept in airtight containers or on a plate covered with plastic wrap.

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