Coconut Cookies

I made these cookies substituting eggs with Silken Tofu. I heard of tofu before but didn’t know there were so many forms of tofu. This morning only I got the idea of trying my hand at using silken tofu in baking. So made a quick trip to the grocery shop and bought silken tofu. Then I started googling for recipes that use silken tofu as the substitute, but most of the recipes I found were either pudding or soups or smoothies. So thought of trying a cookie recipe and replace the egg with silken tofu. This cookie recipe caught my attention, that involved less work and I had all the ingredients in the pantry. 

Here is the recipe:

Ingredients: 1 ¼ cups of All-purpose Flour ½ tsp Baking Soda ¼ tsp Salt ½ cup Butter ½ cup Brown Sugar ½ cup White Sugar ¼ cup Silken Tofu (Original recipe suggested 1 egg) ½ tsp Vanilla Extract 1 1/3 cups Flaked Coconut (dry or fresh) (I used fresh) Preparation: Preheat oven to 350 degrees F. Combine the flour, baking soda, and salt; keep aside. Melt butter and pour in a bowl. To this add brown sugar and white sugar and beat with an egg beater or a fork until smooth. In a mixer/blender add the silken tofu and vanilla extract and run the blender until it turns soft and fluffy. Add the above butter mixture and tofu mixture to the flour mixture along with the coconut and blend well with a big spoon or egg beater. Drop the prepared dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.  Then bake these for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

My Notes:

• Actually these cookies are supposed to be chewy according to the original recipe, but when I baked my first batch of cookies I increased the time of baking from 10 to 20 as I thought the cookies are not well cooked. So they turned a little crunchy, but still tasted great.
• For the next batch I baked the cookies for only 15 minutes and still they came out little crunchy. Still the cookies tasted great like the first batch.
• Replacing egg with silken tofu might be the reason for the crunchiness, but still we all liked these delicious cookies.
• And I must say that nobody could make out that I used silken tofu. These are just perfect.

Off these go to Madhuram’s “Egg replacements – Silken Tofu” event.