Coconut Thumbprint Cookies

 

Coconut Thumbprint Cookies

3 c. unsweetened, flaked coconut
2 c. almond flour (Bob’s Red Mill)
½-3/4 tsp. sea salt
1 c. pure maple syrup
1/2 c. coconut butter
1-2 tsp. vanilla extract
fruit juice sweetened preserves, for filling (St. Dalfour is by far my very favorite, thanks to my gourmet palate – DAD!)

Preheat oven to 275 degrees. 
In a large bowl, combine dry ingredients.  
In a small pot, over very low heat – the coconut butter will definitely burn if heated too quickly or at too high of a temperature – combine coconut butter and maple syrup.  

 

Melt the butter, stirring constantly.  
Once thoroughly melted, remove from heat and add vanilla.  
Pour into dry mixture and stir well to combine. The dough will be very, very sticky.  

 

With wet hands, form into 2-3 Tbs. sized balls.  
Flatten and plop onto a parchment paper-lined cookie sheet.  

 

Using one or two fingers, form a well in the center of each cookie. These are the “thumbprints.”  

 

Fill each well with a dollop of preserves - Black Raspberry, blackberry, or Ginger-Orange Marmalade!

Bake for 20 minutes. Rotate the pan and bake another 10-12 minutes, until the edges start to appear golden brown.  

Remove from oven and allow to cool – if you can wait that long!