Raspberry & Coconut Thumbprint Cookies

September 24, 2017
0 Ratings
  • Serves 14
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

What You'll Need
  • 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
  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).

See what other Food52ers are saying.

  • Nikki Brown
    Nikki Brown
  • gina
  • China

3 Reviews

gina December 23, 2019
what is a "piece" of an egg? and I didn't see the temp. for these cookies. They look really good. thank you.
China October 30, 2017
Hi, Was going to make this tonight but ....the directions mention an egg and almond extract but neither are listed in the ingredients list. Please confirm how much of each.

thank you,
Nikki B. November 3, 2017
Hello :)

Thanks for your message!
We're sorry for missing these ingredients out, they have now been added.