Chocolate Macaroon Madness

I made these for some of my students for a mini potluck get together we had.  I usually make them as cookies but I decided I would try them as squares for this occasion with a layer of chocolatey goo to go on top.  They and I were very happy with the turn out.

Chocolate Macaroon Squares

8x11 in. tray

2c. Unsweetened shredded coconut

2c. Oatmeal (quick oats)

1/2 c. Chopped almonds and cashews (combined)

1/2 c. Sunflower seeds and pumpkin seeds (combined)

8 tbsp. Cocao

1 1/4 c. Sugar (i used organic cane sugar)

1/2 c.  Vegan margarine

1/2 c. Soy milk

1 tsp. Vanilla extract or powder (i used powder)

Mix dry ingredients in a bowl.  Heat sugar, margarine and soy milk in a sauce pan until sugar and margarine are melted.  Pour over dry ingredients and mix until all ingredients are well coated.  The mixture should be fairly moist and clumpy.  If it seems too dry you can make a bit more melted sugar/margarine and soy to add to it.  Add mixture to tray or pan and flatten evenly.  Put in the fridge to cool. 

Chocolatey Topping

1 1/2 c. Vegan chocolate chips

1/2 c. Soy milk

Heat soy milk and chocolate chips on medium-low heat until chips are melted and you have a nice chocolatey goo. (Be sure to not boil or over heat).  Remove from heat and spread evenly on the cooled macaroon slab in the tray.  Place back in the fridge until goo cools.  Cut into squares and enjoy! 

*If you make these as cookies you can drizzle the chocolatey goo on them or omit completely.