Coconut Thumbprint Cookies

By Nilson

Ingredients

• Whipped Chocolate Ganache:
• No Bake Macadamia
• Thumbprints
• 1 C Roasted, salted macadamia nuts
• 1 C Unsweetened, shredded coconut flakes
• 1 tsp Pure vanilla extract
• 1/4 C Coconut oil, melted
• 1/2 tsp Orange zest (optional)
• 1 TBSP Maple syrup
• 3 TBSP Coconut Oil, Melted
• 2 TBSP Maple Syrup
• 1 TBSP Cocoa Powder
• 2 TBSP Palm Shortening
• 2 tsp Arrowroot Starch
• 1 ) Combine all ingredients in a small bowl.
• 2 ) Whip with a hand mixer until smooth and fluffy.
• 3 ) Store in the fridge. Soften at room temperature before using.

Details

Servings 1
Adapted from yahoo.com

Preparation

Step 1

1) In a food processor, grind macadamias into a coarse meal. Don’t process too long or it will turn into butter.
2) Add coconut, vanilla, oil, zest and syrup. Process until combined, about 30 seconds.
3) Scoop into small balls and place on wax paper lined baking sheets. Press your thumb into each ball to create a well.
4) Fill each cookie well with filling of your choice. We used a whipped chocolate
ganache (see recipe below), but your favorite no-sugar jam/jelly would be great
too!
5) Refrigerate for about an hour, until very firm. Enjoy!
6) Store in the fridge for up to 2 weeks.