Clean Eating Coconut Raspberry Thumbprint Cookies

Ingredients:

• 100 grams (1/2 cup) Ground Almonds
• 50 grams (2/3 cup) Dried Coconut
• 75 ml (2.5 ounces) Milk of choice
  
• 1 Tablespoon Pure Maple Syrup
• 2 Tablespoons Clean Raspberry Jam

** Yield: 6 large or 12 small

Instructions:

• Preheat the oven to 180 C (350 F) and line a baking tray with grease proof paper.
• Place the ground almonds and coconut into a mixing bowl and stir to combine.
• Add the milk and maple syrup and stir together thoroughly.
• Take 1 -2 Tablespoons of the mixture and roll into a ball (1 Tablespoon makes mini cookies, 2 Tablespoons makes larger ones. Both are yummy!)
• Place the ball of the mixture onto the baking tray and gently push your thumb into the center to create a well - If the cookie cracks a little just neaten up the edges with your fingers.
• Repeat until all the mixture is used up.
• Once all the cookies are on the baking tray, fill each of the thumbprints with jam.
• Place the cookies into the oven for 15 minutes, until golden brown - Your kitchen will smell AMAZING!
• IMPORTANT: Allow the cookies to cool COMPLETELY before removing from the baking tray. They firm up as they cool down.
• Serve and enjoy.

Provided by: The Kitchen Shed