These cookies are the best because they perfectly blend my two favorite cookies…thumbprint and macaroons. The shredded coconut adds a wonderful moist chewy texture that is often missing with gluten free almond flour baking. The raspberry jam adds touch of sweetness which makes these absolutely delicious. You will want to make a double batch of these once you see how quickly they are eaten!
Ingredients:
6 tablespoon butter, softened
1/3 cup honey
1 tsp vanilla extract
1 3/4 cups almond flour
2 tbsp coconut flour
1 cup finely shredded coconut flakes
1/2 tsp salt
1/3 cup of jam*
*I used a simple homemade jam by simmering a bag of frozen raspberries, juice from 1 lemon and 1 tbsp of honey. Let it simmer for 15 minutes then blend together in a high speed blender. This jam will last for 2 weeks in the fridge and can be used for many other breakfast and dessert treats.
Directions:
1. Preheat your oven to 350ºF and line a baking tray with parchment paper.
2. Add the butter, honey and vanilla to a stand mixer and mix on medium speed until fully incorporated.
3. In a separate bowl, add almond flour, coconut flour, shredded coconut and salt and mix together.
4. Slowly add the dry ingredients to the butter mixture while the mixer is on slow speed.
5. Once fully incorporated, form small balls with your bands and place on baking tray.
6. Using your thumb, make a small indent in the center of the dough ball and fill with jam.
7. Bake for 18-20 minutes until lightly golden brown. Enjoy!
This recipe yields approximately 18 cookies.
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