Macaroon Cookies

If you like macaroons you'll like these macaroon cookies.

Start by toasting in a pan 2 cups of shredded coconut on a low heat so you don't burn them. This will take about five minutes before they brown nicely. Set it off to the side to cool and then preheat your oven to 350.
Line your cookie sheets with parchment paper.
In a large mixing bowl combine 1/4 cup of coconut oil, 3/4 cup brown sugar, 1/4 cup coconut milk, 1 tablespoon ground flax, 2 teaspoons vanilla extract. Once you've blended this together get a second bowl for your dry ingredients. In this bowl you will combine the following, 1 cup unbleached flour, 1/4 teaspoon baking soda, 1/4 teaspoon salt and the cooled toasted coconut.
Then combine the dry ingredients with the wet.
Form the dough into balls and place on cookie sheets.
Bake these for about 10 minutes.
They will fall flat while baking.
While they cool start on the chocolate drizzle to decorate the cookies with (what I've been doing lately though with this recipe is dipping the bottoms of the cookies in the chocolate coating instead of designing with a drizzle).
For the chocolate drizzle or coating you will need to melt a cup of chocolate chips in a double broiler with 2 tablespoons of coconut oil. Once it has melted set it off to the side to start to cool. This will allow the chocolate dip to start to solidify somewhat and makes it easier (and safer) to dip the cookies in.
Another suggestion if I may is to put the cookies in the fridge right after you do this so that the chocolate really adheres to the cookies if you are dipping the. If you are simply drizzling the chocolate on top then this is not necessary.
I'd love to see your pictures of these cookies, and it will enter you in the draw for the goodies from The Garden of Vegan!
Enjoy!