Raspberry Thumbprint Coconut Macaroons

Best. Cookies. Ever. Thank you Oh She Glows for creating this magical recipe. I’ve made these at least 5 times already and they always come out perfectly. It’s a super easy, simple recipe that’s pretty hard to screw up. It also just so happens that they’re gluten-free and vegan. I already posted about these cookies here when I made them using blueberries, but just couldn’t resist with the raspberries — they’re so pretty!

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That raspberry chia seed jam though.

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And the assembly begins. The hardest part about this recipe is trying not to eat that batter.

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I’m in love with these little guys.

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The final product is a chewy, sweet outer cookie with a tart raspberry center. The maple syrup gives these cookies a wonderful sweetness that isn’t overpowering. The almond flour makes it perfectly chewy while the coconut flakes add a nice chunky texture. Honestly one of the best cookies I’ve ever made.

Recipe from Oh She Glows

Macaroons (makes about 10):
1.5 cups unsweetened flaked coconut
1 cup almond flour (or almond meal)
scant 1/2 tsp fine grain sea salt
1/2 cup pure maple syrup
1/4 cup coconut butter, softened (no subs – this binds the cookies together)
1 tsp pure vanilla extract

Chia seed jam
1.5 cups frozen raspberries
2 tbsp pure maple syrup
1 tbsp chia seeds
1/2 tsp pure vanilla extract

Directions:
1. Make the chia seed jam first by adding the raspberries and maple syrup to a small saucepan. After about 3 minutes, add the chia seeds and let simmer for about 10 minutes so it can thicken up. At the end, add in the vanilla extract. Put the jam in a bowl and refrigerate for 30 mins to an hour. You just want it to be gelatinous enough to go into the center of your cookie. I often get impatient and only let it sit for 15 minutes and it turns out fine.
2. Preheat the oven to 275F. For the cookies, combine the coconut, almond flour and salt  in a bowl and mix until combined. Melt the coconut oil either in the microwaves (be careful not to burn) or in a double boiler over low heat. Add the coconut butter, maple syrup and vanilla into the almond flour mixture and stir to combine. The dough will be very wet and sticky, that’s normal.
3. Line a baking sheet with parchment paper. Start scooping the dough using your hands (about 1 tbsp in size) and gently form a little divot in the center, using a wet finger to prevent it from sticking to your fingers. This is a delicate process, because the cookies are very wet, so you have to kind of use both hands to shape it. Once all the cookies are ready for jam filling, take the jam out of the fridge and using a tsp, plop it into each cookie center. I tend to be very generous here because I like the jam:cookie ratio to be almost 1:1.
4. Place in the oven for 20 minutes and then rotate the pan and bake for an additional 15-20 minutes or until the bottoms and edges are golden. Let them cool because they will be very soft, but will turn into a perfectly chewy cookie once cooled. Store in the fridge in an airtight container.

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