These moist cookies tend to attract more moisture, so store them in an airtight container in layers separated by sheets of waxed paper. I find that sprinkling them with sugar helps counteract some of the moisture.
2/3cupokara*or 8 ounces firm tofu, blended in a food processor until almost creamy
3-7tablespoonswaterI used 3 with okara, 6 with tofu
1tablespoonsugarI used vanilla sugar
Preheat oven to 375F. Process the coconut in a blender or food processor until it is coarsely ground.
Mix the coconut, flour, baking soda, salt, and 1/2 cup sugar in a mixing bowl. Add the okara (or drained tofu), vanilla, and coconut extract and begin to stir. Add water by the tablespoon until all the dry ingredients are incorporated and a heavy dough forms. Do not add too much water or over-stir.
Use a cookie scoop or tablespoon to drop rounded tablespoons of dough at least two inches apart on a baking sheet lined with silicone baking mat or parchment paper. Flatten each cookie slightly with a fork. Bake for 10-16 minutes or until edges are golden and middles seem done. Remove from oven and allow to cool for 5 minutes before transferring each cookie to a wire rack. Sprinkle with sugar and allow to cool completely before serving.
*Per cookie, with reduced-fat firm tofu: 82 Calories (kcal); 1g Total Fat; (15% calories from fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 85mg Sodium; trace Fiber.