Get ready to transform your dessert game with these irresistible Coconut Macaroon Thumbprints with Raspberry Chia Seed Jam! Imagine biting into a perfectly golden, crispy coconut cookie with a burst of tangy-sweet raspberry filling that will make your taste buds dance. These aren't just any cookies - they're a vegan, gluten-free masterpiece that proves healthy desserts can be mind-blowingly delicious. Whether you're a health-conscious foodie or just looking for a show-stopping treat, these macaroons will have everyone begging for your secret recipe!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 2 cups shredded coconut
- 1/2 cup almond flour
- 1/4 cup maple syrup
- 1/4 tsp salt
- 1/4 cup chia seeds
- 1 cup raspberries
- 1/4 cup water
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine the shredded coconut, almond flour, maple syrup, and salt. Stir well until the ingredients are fully incorporated and form a sticky mixture.
- Using your hands, form the coconut mixture into small balls, about 1 tablespoon each, and place them on the prepared baking sheet, leaving some space between each cookie.
- Using your thumb or the back of a spoon, gently press down in the center of each ball to create a small indentation for the jam.
- In a small saucepan, combine the raspberries, chia seeds, water, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture begins to thicken, about 5-7 minutes.
- Once the raspberry mixture has thickened, remove it from the heat and let it cool for a few minutes. If desired, you can mash the mixture with a fork for a smoother consistency.
- Once the raspberry chia seed jam has cooled slightly, spoon a small amount into the indentation of each coconut macaroon on the baking sheet.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown. Keep an eye on them to prevent burning.
- After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, enjoy your Coconut Macaroon Thumbprints with Raspberry Chia Seed Jam as a delicious vegan and gluten-free treat!
Tips
- Use fresh, high-quality shredded coconut for the best texture and flavor.
- Make sure to press the thumbprint gently to avoid cracking the cookie base.
- Let the chia seed jam cool slightly before filling to prevent soggy cookies.
- For extra flavor, toast the coconut lightly before mixing for a deeper, nuttier taste.
- Store cookies in an airtight container to maintain their crisp texture.
- If the mixture feels too dry, add a tiny bit more maple syrup to help it bind.
- Use a small spoon or piping bag for precise jam filling.
- Allow cookies to cool completely to let the jam set and flavors meld.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 12g
Protein: 2g
Fat: 10g
Saturated Fat: 8g
Cholesterol: 0mg
