Strawberry Coconut River Rocks

• 6 ounces strawberries, washed and hulled
• 8 ounces tofu
• 1.5 cups sugar
• 1 tablespoon vanilla
• 1 pound 2 ounces flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• red food coloring (optional)
• 1/3 cup dried, toasted coconut finely ground
• 1/3 cup vanilla sugar

1. Preheat your oven to 350.
2. In a blender (or food processor), combine the strawberries and tofu and process until smooth. Do not get too excited about the pretty pink color - it won't last.
3. In the bowl of a stand mixer, combine the tofu and strawberries with the sugar and vanilla and blend well.
4. Stir together the flour, salt and baking soda and add to the wet ingredients and combine. The dough will remain sticky and look like an unappealing greyish mess. This is ok for me. If this is not ok for you, add a few drops of red food coloring to get the shade you would prefer.
5. Combine the vanilla sugar and ground coconut and put on a shallow plate. Using about 1.5 tablespoons of the dough, roll into a round ball and roll around in the sugar/coconut mixture until coated.
6. Bake at 350 for about 12-14 minutes. Remove to a rack to finish cooling.

strawberries, tofu, sugar, vanilla, flour, salt, baking soda, red food coloring, ground, vanilla sugar

Taken from food52.com/recipes/57411-strawberry-coconut-river-rocks (may not work)