dorie's coconut almond thumbprints
These delightful bites are essentially macaroons (two o's) with some jam in the center. And they are wonderful. The recipe is dead simple, it requires nothing but a bowl and a spoon, and there are only five pantry ingredients, one of which is the filling. I can't emphasize how little prep is involved here; I was eating the finished cookies 30 minutes after I decided to make them. They are so easy and fast to make, and a home run if you're baking with kids. And because they look like little jewels, they are a crazy good addition to a holiday party spread.
coconut almond thumbprints
adapted from Dorie's Cookies by Dorie Greenspan
makes 40 cookies
- 2 cups (200g) almond flour or ground almonds
- 1 cups (120g) shredded sweetened coconut (I used toasted)
- 1/2 cups (100g) sugar
- (1/3c) 2 large egg whites
- raspberry preserves, for filling
Preheat oven to 350'F. Using an insulated baking sheet (or two normal baking sheets stacked on top of one another), line top layer with parchment or a silicone baking mat.
Put the almonds, coconut, and sugar in a bowl and stir to combine evenly. If using eggs, whisk the whites gently with a fork in a small bowl; if using pasteurized egg whites, measure out 1/3 cup. Add half of the whites to the coconut mix, and stir until there is no more loose almond flour clinging to the sides of the bowl. Add the rest of the egg whites and stir until the mix is combined and holds together when you squeeze it (err on the moist side if you're not sure it's going to hold).
Using a small ice cream scoop, or a rounded teaspoon, scoop out the cookies and roll each into a ball, pressing it together so it's compacted. Place 1" apart on the cookie sheet, then use the bottom of a wooden spoon or your knuckle to make a division in the middle of each ball. Hold the cookie with your other hand to stabilize it as you press to keep it from splitting in two pieces (the sides will still crack). I had a few drops of olive oil on hand for dipping the spoon end in if the dough is sticking to it.
Bake the cookies for 14-16 minutes, rotating the pan at the midway mark, or until they are firm and dry to the touch. I used the convection setting on my oven and baked them for about 18 minutes and didn't rotate the pan.
When the cookies are cool, place a small amount of raspberry preserves in the center. Eat five in a row and give yourself a high five.