Raspberry Coconut Thumbprint Cookies

By KodiakDavis

Ingredients

• 1/2 cup dairy-free margarine
• 5 tablespoons coconut oil
• 1 teaspoon coconut extract
• 1/2 cup powdered sugar
• 1/2 cup cornstarch
• 1 1/2 cups flour
• 1/2 cup shredded coconut
• RASPBERRY FILLING
• 1/2 cup shredded coconut
• 1/2 cup raspberry jam
• DRIZZLE
• 1 tablespoon coconut oil
• 3/4 to 1 cup powdered sugar
• 2 teaspoons vanilla-flavored plant-based milk

Preparation

Step 1

Heat oven to 350 F.
Line a cookie sheet with parchment paper.
Combine margarine, coconut oil, coconut extract and powdered sugar in a
bowl; stir well.
Add cornstarch and flour; stir well.
Refrigerate dough 15 minutes.
Roll cookie dough into balls and roll in coconut.
Place on prepared sheet, 1 inch apart.

Prepare the filling:

Stir the filling ingredients together in a bowl.
Create an indentation in each cookie dough ball.
Spoon filling into the indentations.
Bake 10 minutes, until golden.

Prepare the drizzle:

Place coconut oil and powdered sugar in a bowl; stir well.
Stir in milk until creamy.
Drizzle over cookies.