I originally found this recipe on Oh She Glows. I made these Coconut Macaroon Thumbprints with Raspberry Chia Seed Jam (with a couple very minor tweaks – my version will be below) and they were a huge hit! I made a large batch over 4th of July weekend so I could try and spread them out for multiple events but they were all eaten up after the first party! I ended up making them again the next day and doubling the recipe because these cookies were going fast! Total crowd pleaser!
I am normally a chocolate chip cookie kind of girl so I was pleasantly surprised by just how much I was liking these raspberry / coconut cookies.
Between you and me, they are ridiculously “healthy” for cookies:
vegan, gluten-free, oil-free, grain-free, soy-free
For the Macaroon Dough:
3 cups unsweetened flaked coconut
2 cup almond flour (or almond meal)
1 tsp fine grain sea salt
1 cup pure maple syrup
1/2 cup coconut butter, softened (no subs- this binds the cookies together)
2 tsp pure vanilla extract
For the Chia Seed Jam:
3 cups frozen raspberries
1/4 cup pure maple syrup, or to taste
2 tbsp chia seeds
1 tsp pure vanilla extract
Yield: 15 cookies
1. For the chia seed jam: Add frozen raspberries and maple syrup into a medium pot and bring to a simmer. After 5 minutes or so, stir in the chia seeds. Continue to cook down the mixture for about 15 minutes, or until thickened. Remove from heat and stir in vanilla. Chill in the fridge for at least 30 minutes to thicken it up even more.
2. Preheat oven to 275F and line a baking sheet with a non-stick mat or parchment paper. If you have a non-stick mat, use it because it will help prevent browning on the bottom. (I however, didn’t have either on hand so I just put down foil and a little coconut oil spray and they didn’t stick at all.)
3. In a large bowl, combine the coconut, almond flour (or meal), and salt.
4. Melt the coconut butter over a very low heat. I suggest using a double boiler so it doesn’t burn. (I do not have a double boiler so I just used a small sauce pan over the lowest heat possible and continually stirred coconut butter until it became very soft -about 10 minutes. I used Artisana Organic Raw Coconut Butter.)
5. Add the maple syrup, softened coconut butter, and vanilla into the dry mixture and stir very well until combined. The dough will be very wet and sticky, but this is normal.
6. Grab a couple tablespoons of dough at a time with your hands and drop it onto the baking sheet. With a wet finger, press a well into the middle and lightly shape the outsides if necessary. Repeat for the rest. Fill each well with jam. The macaroons don’t spread out so there’s no need to space them far apart. I noticed that if I used wet hands to shape the cookies they were a little easier to work with and not as sticky.
7. Bake at 275F for 20 minutes. Rotate the pan and bake for another 15-20 minutes (I baked for 40 mins. total – but you may need less depending on your oven) until the bottoms are lightly golden and browned, but not burned. If you have a hot oven, I suggest watching it closely or even reducing the heat to 250F. Place pan on a cooling rack for 5-10 minutes and then transfer each macaroon onto the cooling rack until completely cool. The macaroons will be very soft at first, but will firm as they cool.
Good luck not eating them all in one sitting! Enjoy!
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