Healthy Coconut Macaroon Thumbprint Cookies Recipe
Yield: 28servings
Prep Time: 10 minutesmins
Cook Time: 20 minutesmins
Total Time: 30 minutesmins
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!
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.