Coconut Macaroon Thumbprint Cookies with Maple Syrup

These coconut macaroon thumbprint cookies filled with raspberry jam are delicious! Made with shredded coconut, coconut cream, and maple syrup, they’re easy to make and ready in just 30 minutes!

Satisfy your sweet tooth with these refined-sugar-free coconut macaroon thumbprint cookies, featuring irresistible texture and flavor. They’re chewy and coconut-forward with lightly crisp edges, rich and nutty from almond flour, and finished with a bright pop of fruity sweetness in the center. Think classic coconut macaroons, but even better, thanks to the jammy center.

The coconut flavor really shines here, balanced by a touch of maple syrup and creamy coconut cream, which keep the cookies moist and tender. A spoonful of raspberry jam adds just the right contrast—sweet, slightly tart, and perfect against the toasty coconut. I usually reach for a sugar-free jam, but when I want something extra special, I fill them with homemade rhubarb strawberry chia jam. They’re the kind of cookie that feels indulgent, even though they’re made with simple ingredients.

Make coconut cream from a can of coconut milk

Place your can of coconut milk in the refrigerator overnight. This helps the milk fat separate and solidify on top. Open the can and use a spoon to remove the thick layer of coconut cream from the top, leaving the water below. You should get about ½ cup.

What kind of coconut milk is best? Ideally, use full-fat coconut milk for more cream. For the best results, look for a can without additives like guar gum.

Store these cookies

How long do they keep on the counter? These coconut macaroons will keep on the counter for up to three days.

Can I freeze them? Absolutely! Once they’ve cooled completely, store them in an airtight container or stasher bag in the freezer for up to 3 months.

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Refined Sugar-Free Coconut Macaroon Thumbprint Cookies

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

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These coconut macaroon thumbprint cookies filled with raspberry jam are delicious. Made with shredded coconut, coconut cream, and maple syrup, they're easy to make, and ready in just 30 minutes!

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Ingredients

• ▢ 2 cups unsweetened shredded coconut
• ▢ ½ cup almond flour
• ▢ ¼ teaspoon sea salt
• ▢ ½ cup coconut cream
• ▢ ¼ cup maple syrup
• ▢ 4 tablespoons raspberry jam

Instructions 

• Preheat the oven to 350 degrees Fahrenheit. Line a baking tray with parchment paper. Mix the shredded coconut, almond flour, and salt in a medium-sized bowl. Then mix in the coconut cream and maple syrup.
  2 cups unsweetened shredded coconut, ½ cup coconut cream, ¼ cup maple syrup, ¼ teaspoon sea salt, ½ cup almond flour
  
• Using a small cookie scoop, portion the dough and place it on the baking sheet. Use your thumb to press a little indent in the center of each portion. You'll need to press the sides together a bit to create little nests.
  
• Fill each cookie with about ½ teaspoon of jam. You can fill the holes right to the top.
  4 tablespoons raspberry jam
  
• Bake the cookies for 18-20 minutes, or until the edges start to brown. Remove them from the oven and leave them to cool on the baking tray.
  

Nutrition

Serving: 1 macaroon, Calories: 85kcal (4%), Carbohydrates: 6g (2%), Protein: 1g (2%), Fat: 7g (11%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 25mg (1%), Potassium: 59mg (2%), Fiber: 1g (4%), Sugar: 4g (4%), Vitamin C: 1mg (1%), Calcium: 10mg (1%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.