double-chocolate macaroons

Whisk together
1/2 cup okara
1/3 cup canola oil
1/2 cup sugar
1 tsp. vanilla
1/2 tsp. almond extract
1/2 tsp. coconut extract



Add
1/2 cup all-purpose flour
1/4 cup cocoa powder
1 tsp. baking powder
1/4 tsp. salt
and whisk until ingredients are well incorporated.



With a spoon, stir in
1 1/2 cups shredded unsweetened coconut



Spray a cookie sheet with vegetable spray and drop cookie dough onto it by the Tablespoonful. Don't press the cookies down; leave them rounded.



Bake cookies for 14 minutes at 350 degrees Fahrenheit. Allow to cool for five minutes before transferring to a rack to cool completely.



When cookies are cool, melt
3/4 cup chocolate chips
over low heat.



Dip the bottom of the cookies into the melted chocolate, twisting around to ensure they are covered. Place onto a piece of wax paper or parchment paper on top of a plate or cutting board. Chill the chocolate-dipped cookies in the refrigerator until the chocolate has hardened. I left the room for 50 minutes, and when I came back they were ready -- but they could have been done before that.



If you're like me and you have a busted air conditioner, these might melt between your fingertips immediately after removing them from the fridge. But if you're one of the lucky people whose house isn't 85 degrees at 2 o'clock in the morning, these probably won't be quite as messy. Nevertheless, it probably goes without saying that these should be stored in an airtight container in the fridge, especially during summertime.