Thumbprint Raspberry Macaroons
These tasty raspberry thumbprint macaroons are made with almond and coconut flour. They are so beautiful- you can wrap them as a gift!
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Ingredients
6 tablespoon butter, softened
1/3 cup honey
1 tsp vanilla extract
1 3/4 cups almond flour
2 tbsp coconut flour
1 cup finely shredded coconut flakes
1/2 tsp salt
1/3 cup of homemade raspberry jam* (see notes)
85 grams of butter, softened
100 grams of honey
1 tsp (5 ml) vanilla extract
175 grams of almond flour
2 tbsp (30 ml) coconut flour
80 grams finely shredded coconut flakes
1/2 tsp (2.5 ml) salt
110 grams of homemade raspberry jam* (see notes)
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Instructions
Directions:
1. Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
2. Add the butter, honey, and vanilla to a stand mixer and mix on medium speed until fully incorporated.
3. In a separate bowl, add almond flour, coconut flour, shredded coconut and salt and mix together.
4. Slowly add the dry ingredients to the butter mixture while the mixer is on slow speed.
5. Once fully incorporated, form small balls with your hands and place on baking tray.
6. Using your thumb, make a small indent in the center of the dough ball and fill with jam.
7. Bake for 18-20 minutes until lightly golden brown.
Nutritional Info
Storage
Notes
You can make a simple homemade jam by simmering 1 cup
of frozen raspberries, juice from 1 lemon and 1 tbsp of honey
or maple syrup. Let it simmer for 15 minutes, stirring
occasionally, then blend together in a high speed blender.
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