Coconut is one of those flavors you either hate or love. I used to hate it, but as I move away from my chocolate addiction/obsession, I find it’s not so bad anymore, especially when paired with other ingredients and flavors.
I think these are a bit more of a macaroon than a cookie, but I don’t know my cooking vernacular so I’m going to stick with “thumbprint” and avoid both 🙂
They’re so easy to make and will impress any guests you serve them to. These are also quite versatile and can be filled with just about anything. I like to use organic jams, jellies, or preserves I bought on my travels out west, but you can use homemade, fill them with melted chocolate, or even try a peanut butter mixture. The possibilities aren’t endless, but they’re close..
- 1 ½ cup shredded, unsweetened coconut
- 1 cup almond or other flour
- ½ cup maple syrup
- ½ cup macadamia or coconut butter*
- Pinch of pink salt
- 15 tsp jam or preserves
go to link Notes:
- Macadamia or coconut butter is quite thick and helps hold the mixture together. I make this myself by processing macadamia nuts and/or shredded coconut until smooth and creamy. This takes a couple of minutes in the food processor.
http://catholicmannight.com/learn-about-jesus/articles/appearance/the-strength-of-jesus-christ/ Other Items:
- Mixing bowl
- Food processor or ninja
- Baking tray
- Parchment paper
- Preheat the over to 275F/135C and line a baking tray with parchment paper.
- Make the macadamia and/or coconut butter if you don’t already have some. I like to use a mixture of both. You will need a full cup or more to make ½ cup of butter. Just add to the food processor and blend until creamy, scraping down the sides as needed.
- In a mixing bowl, combine all ingredients, adjusting to taste and desired sweetness.
- Using your hands, form a small, tight cookie balls keeping your thumb in the middle and working your way around the center.
- Spread all cookies out on a parchment paper-lined baking tray. They will not expand when baking so you can place them close together.
- Fill each thumbprint cookie with 1 tsp jam or preserves of your choice or enough to fill the center.
- Bake for 35 minutes or until they start to brown. Remove from the over and let cool. They will hold together better and set once they’ve cooled down.