Best 2 Raspberry Coconut Thumbprint Cookies Recipes
In the realm of sweet treats, where flavors dance on the palate and aromas fill the air with delight, there lies a delectable confection that has captured the hearts of cookie aficionados worldwide—the raspberry coconut thumbprint cookie. A harmonious blend of tangy raspberries and the tropical allure of coconut, these cookies are a symphony of flavor and texture that will leave you craving more. With their signature indentation, reminiscent of a thumbprint, these cookies provide the perfect canvas for a dollop of vibrant raspberry jam, creating a visual and culinary masterpiece that is sure to impress. So, embark on a culinary journey as we explore the secrets behind crafting the perfect raspberry coconut thumbprint cookie, a treat that will transport your taste buds to a tropical paradise.
Here are our top 2 tried and tested recipes!
RASPBERRY & COCONUT THUMBPRINT COOKIES
These delicious little snacks are soft, chewy and really easy to make. They taste delicious served with a nice cup of tea. These mini biscuits are also grain free, gluten free and free from refined sugar. Hope you enjoy!
Provided by hello
Categories Dessert
Time 28m
Yield 14 cookies
Number Of Ingredients 9
Steps:
- In a mixing bowl - mix together the ground almonds, coconut flour and baking powder until combined.
- In a separate bowl - mix together 80g/3oz of the honey with the egg, coconut oil and almond extract until fully combined.
- Slowly add the bowl of wet ingredients to the dry ingredients, mixing as you go, until a sticky dough is formed. Leave to rest for 10 minutes.
- Preheat the oven to 160C/320°F.
- Add the raspberries and remaining honey to a saucepan and gently heat, over a medium heat, mixing and mashing the raspberries as you go. Once all the raspberries are mashed and well combined with the honey, reduce the heat to a simmer and leave for 5 minutes, stirring occasionally.
- Divide the dough mixture into 14 equal parts and roll into balls. Place on a baking tray lined with parchment paper, then flatten each of the balls and use your thumb to make a small hole in the centre.
- Fill the holes with the raspberry mixture then bake in the oven for 8-10 minutes.
- Store in an airtight container and refrigerate (should last for up to 4 days).
RASPBERRY & COCONUT THUMBPRINT COOKIES
These delicious little snacks are soft, chewy and really easy to make. They taste delicious served with a nice cup of tea. These mini biscuits are also grain free, gluten free and free from refined sugar. Hope you enjoy!
Provided by Shy Strawberry
Categories Cookies
Time 28m
Number Of Ingredients 9
Steps:
- 1. In a mixing bowl - mix together the ground almonds, coconut flour and baking powder until combined. In a separate bowl - mix together 80g/3oz of the honey with the egg, coconut oil and almond extract until fully combined.
- 2. Slowly add the bowl of wet ingredients to the dry ingredients, mixing as you go, until a sticky dough is formed. Leave to rest for 10 mins. Preheat the oven to 160C/320F.
- 3. Add the raspberries and remaining honey to a saucepan and gently heat, over a medium heat, mixing and mashing the raspberries as you go. Once all the raspberries are mashed and well combined with the honey, reduce the heat to a simmer and leave for 5 minutes, stirring occasionally.
- 4. Divide the dough mixture into 14 equal parts and roll into balls. Place on a baking tray lined with parchment paper, then flatten each of the balls and use your thumb to make a small hole in the centre.
- 5. Fill the holes with the raspberry mixture then bake in the oven for 8-10 minutes. Store in an airtight container and refrigerate (should last for up to 4 days).
Tips:
- Use fresh raspberries for the best flavor. If fresh raspberries are unavailable, you can use frozen raspberries that have been thawed and drained.
- To make the coconut filling, you can use either sweetened or unsweetened shredded coconut. If using unsweetened coconut, you may want to add a little bit of sugar to the filling.
- Be careful not to overmix the cookie dough. Overmixing will make the cookies tough.
- Chill the cookie dough for at least 30 minutes before baking. This will help the cookies hold their shape.
- Bake the cookies until the edges are golden brown and the centers are set. Overbaking will make the cookies dry.
- Let the cookies cool completely before filling them. This will help prevent the filling from melting.
Conclusion:
Raspberry Coconut Thumbprint Cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are made with a simple cookie dough that is filled with a sweet and tangy raspberry coconut filling. These cookies are sure to be a hit with everyone who tries them!
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