Beach Cookies

recipes for cakes

 Ingredients 

½     cup vegan margarine, melted
2         cups vegan cookie or graham cracker
                    crumbs*
1         cup canned coconut milk, mixed well
                     before measuring
¼        cup agave or maple syrup
1         teaspoon pure vanilla extract
1/8      teaspoon salt
2         tablespoons cornstarch or arrowroot
1½     cups shredded coconut    
2         cups semisweet chocolate chips
                      (dairy-free)
½        cup chopped walnuts, toasted,
                        optional
Preheat the oven to 350 degrees.  

Procedure
Decant margarine into a 9-x 13-inch baking pan. Tilt the pan to swirl the margarine
around until the bottom of the pan is completely coated. Sprinkle crumbs evenly into the pan until the bottom of the pan is evenly coated in crumbs. Pat down lightly.

In a medium bowl, whisk together coconut milk, agave, vanilla, salt, and cornstarch.
 Drizzle this mixture evenly over the crumb layer. Sprinkle the shredded coconut into
the pan, then layer chocolate chips and walnuts. With the palm of your hand,
gently pat so that  the chocolate chips are rmly pressed into the cookie.

Bake for 25 to 30 minutes, or until center looks thick and slightly bubbly with lightly
browned edges. Let cool, and then refrigerate for 8 hours or overnight. Using a sharp
 knife, cut into small squares.

makes 24 cookies