Best 2 Raspberry Coconut Thumbprint Cookies Recipes
Indulge in the delectable symphony of flavors with our Raspberry Coconut Thumbprint Cookies, where sweet and tangy raspberries dance harmoniously with the velvety embrace of coconut in a buttery shortbread embrace. These delightful cookies, adorned with a glistening raspberry jam center, are a feast for the eyes and a delight to the palate.
But our culinary journey doesn't end there. Embark on a taste bud tantalizing adventure as we present a diverse selection of thumbprint cookie recipes, each offering a unique flavor profile to satisfy any sweet craving. From the classic allure of Lemon Blueberry Thumbprint Cookies to the tropical vibes of Pineapple Coconut Thumbprint Cookies, our collection promises an explosion of taste in every bite.
Immerse yourself in the nostalgic charm of our Chocolate Chip Thumbprint Cookies, where rich chocolate chips nestle amidst a soft and chewy cookie base. Experience the perfect balance of sweet and tangy with our Raspberry Lemon Thumbprint Cookies, where zesty lemon curd meets sweet raspberry jam in a delightful union.
And for those who love a nutty twist, our Pecan Thumbprint Cookies are an absolute must-try. With their buttery flavor and crunchy pecan topping, these cookies are sure to become a favorite among cookie connoisseurs. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure with our collection of irresistible thumbprint cookie 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, ripe raspberries for the best flavor. Frozen raspberries can also be used, but thaw them completely before using.
- To make the raspberry filling, you can either use a food processor or a blender. If using a food processor, pulse the raspberries until they are finely chopped. If using a blender, blend the raspberries on high speed until they are smooth.
- Be sure to chill the cookie dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- When making the thumbprint indentations, be sure to press down firmly. This will help the raspberry filling stay in place.
- Bake the cookies until they are just set around the edges. The centers will still be soft, but they will firm up as they cool.
- Let the cookies cool completely before filling them with the raspberry filling. This will help prevent the filling from running out.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
These raspberry coconut thumbprint cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are made with simple ingredients and can be customized to your liking. Whether you enjoy them plain, filled with raspberry filling, or dipped in chocolate, these cookies are sure to please everyone. So next time you're looking for a sweet treat, give these raspberry coconut thumbprint cookies a try!
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