Raspberry & Coconut Thumbprint Cookies

September 24, 2017
Author Notes

These delicious little snacks are soft, chewy and really easy to make. They taste delicious served with a nice cup of tea.
The recipe can be found here -
Nikki Brown

  • Serves 14
  • For the biscuit base:
  • 175 grams ground almonds
  • 25 grams coconut flour
  • 5 tablespoons coconut oil
  • 80 grams honey
  • 1 teaspoon baking powder
  • 1 piece egg
  • 1 teaspoon almond extract
  • For the filling:
  • 100 grams raspberries
  • 2 teaspoons honey
In This Recipe
  1. In a mixing bowl - mix together the ground almonds, coconut flour and baking powder until combined.
  2. In a separate bowl - mix together 80g/3oz of the honey with the egg, coconut oil and almond extract until fully combined.
  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. Fill the holes with the raspberry mixture then bake in the oven for 8-10 minutes.
  5. Store in an airtight container and refrigerate (should last for up to 4 days).

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