Healthy Coconut Macaroon Thumbprint Cookies
So I've been doing this gluten free thing for a little while. A very little while. Like, a couple of weeks. I was kind of really really hoping that I wouldn't feel any different, but I do. I'm definitely not swearing off gluten forever. I mean, how am I supposed to pig out on homemade ravioli or eat the best pizza ever if I don't eat gluten?
Anyway, I've been experimenting with new ways of preparing some of my favourite things. Stay tuned for a few more gluten free recipes to show up here.
Healthy Coconut Macaroon Thumbprint Cookies
If you love this recipe as much as we do, let us know with a 5-star rating!
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.
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!!
Hi Kelsey,
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!
Thanks, Julia!
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 🙂