Wet
Mix:
1 3/4
sticks of margarine, softened
1 1/4 cups sugar
3/4 cup cocoa
1/2 cup water
3 tablespoons tahini
Dry
Mix:
2 cups
rye flour (unbleached white flour can be substituted)
1 3/4 cups shredded coconut
1 1/4 cups semi-sweet chocolate chips
1/2 teaspoon salt
1/2 teaspoon baking powder
- In
a saucepan over low heat, melt together the wet ingredients. Add them to the pan
in this order: margarine, water, tahini, sugar, and cocoa.
- When
it is all melted and smooth, put it in the freezer to cool.
- Meanwhile,
mix together the dry ingredients. You can store this in the fridge while you wait
for the wet stuff to cool entirely. (The chocolate chips should not melt when
the two are mixed together.)
- When
everything is chilled, mix the two together.
- Scoop
out a scant 1/4 cup of dough.
- Form
it into a ball, and put it on a cookie sheet.
- Repeat
with the rest of the dough.
- Bake
in a preheated 350°F oven for about 10-15 minutes.
*It's
hard to tell when these are done, but they should hold their fat, round shape
(more or less) and be just a bit browner on the bottom than they are all over.