Healthy Coconut Macaroon Thumbprint Cookies
These coconut macaroon thumbprint cookies filled with raspberry jam are as delicious as they are healthy. Made with shredded coconut, coconut cream, and maple syrup, they're easy to make and ready in just 30 minutes!
If you love thumbprint cookies, also try our almond butter and jam thumbprint cookies or chocolate almond thumbprint cookies.
This recipe was originally published in 2013. We've updated the post with some new photos and more information but we've left the delicious recipe exactly the same.
Satisfy your sweet tooth with these healthy coconut macaroon thumbprint cookies!
When you think of a thumbprint cookie, you probably imagine a cookie with a shortbread base. This version takes everything we love about chewy macaroons and fills them with a delicious fruit center.
They're super easy to make with just a few ingredients that you're likely to have in your pantry right now. Enjoy them with tea, or tuck them in a lunch bag or backpack for a healthy sweet treat on the go!
Coconut macaroon cookie ingredients
Here's everything you'll need to make these healthy coconut macaroons:
- Shredded coconut
- Almond flour
- Sea salt
- Coconut cream
- Maple syrup
- Raspberry jam – We usually buy sugar-free jam and use it when making these cookies. But for a special treat, we'll make a batch of our rhubarb strawberry chia jam!
How to make these coconut macaroon thumbprint cookies
These healthy coconut cookies are easy to make by following a few simple steps:
- Start by mixing the shredded coconut, almond flour, and salt together. Then mix in the coconut cream and maple syrup.
- Portion the dough using a small cookie scoop, and then place them on a baking sheet. Use your thumb to press a little indent in the center of each one, and use your fingers to shape them into little nests.
- Fill each cookie with about ½ teaspoon of jam.
- Pop them in the oven until the edges start to brown. They're VERY soft when they first come out of the oven, so gather up your patience and dig in once they're mostly cool!
Full recipe instructions are in the recipe card below.
How to 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.
These coconut macaroons will keep on the counter for up to three days.
Absolutely! Once they've cooled completely, store them in an airtight container or stasher bag in the freezer for up to 3 months.
Almond meal is made with almonds that still have their skin intact so it results in a coarser flour. You can use it, but it may change the texture slightly.
You could use another nut or seed flour like cashew or sunflower seed. Cassava flour is another great substitute, and it's paleo, too.
We think so! With only whole food ingredients and maple syrup as the sweetener, these cookies make a healthy anytime treat. They're also completely gluten-free and dairy-free. We like to either fill them with our own jam or a sugar-free store-bought jam.
If you use a paleo jam for the filling, then yes these cookies are completely paleo!
Popular coconut cookie recipes
- Cranberry Coconut Macaroons
- Glazed Coconut Lemon Sugar Cookies
- Lemon Bars with Coconut Shortbread Crust
Healthy Coconut Macaroon Thumbprint Cookies
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- 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
- 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.
These look delicious! Thank you SO MUCH for all your food blog tips. They have come in handy! I love all of your recipes 🙂
My blog is strawberrymint.org and I’d love for you to check it out. I also have a Facebook fan page, Pinterest, and Twitter. Check me out!!
Thank you so much!!
I checked out your blog. Looks great. I wanted to leave a comment to tell you how great your minty lemon ice tea sounds but couldn’t seem to login. Anyway, it looks great and I will definitely be making it this summer!
I love macaroons–putting jam on top of them is such a great idea to add a nice fruity flavor!
I wish I could take credit for that idea but it was actually Oh She Glows that gave me the inspiration for the jam and macaroon combo 🙂
I just made these and they are SO GOOD! The macaroons are extra soft and coconut-y. I just topped them with some raspberry jam that I had in my fridge and they worked out perfect.
That’s really great to hear. I might just try them with jam from my fridge next time too 🙂
These look so good! I’m not vegan but I always find that vegan desserts are extra yummy. Can’t wait to make them 🙂
I’m not vegan either but it seems like some of the best desserts are 🙂