Dessert for 10

Coconut Raspberry Thumbprints

Name: Coconut Raspberry Thumbprints
Total time: 70 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 1/2 cups unsweetened flaked coconut; 1 cup almond flour; scant 1/2 tsp fine grain sea salt; 1/2 cup pure maple syrup; 1/4 cup coconut butter; 1 tsp pure vanilla extract; 3 cups frozen raspberries; 1/4 cup pure maple syrup (optional); 2 tbsp chia seeds; 1 tsp pure vanilla extract

$4.93for 470 minServes 10

Coconut almond cookies are pressed with raspberry chia jam and baked until lightly golden around the edges.

Photo: ohsheglows.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Shredded coconut, 5.25 oz$0.30/oz typical	5.25 oz	$1.57Typical price
	Berries, 15 oz$0.40/oz typical	15 oz	$6.00Typical price
	Nuts and seeds, 0.5 oz$0.70/oz typical	0.5 oz	$0.39Typical price
Total for the servings shown		$12.33

Pantry staples you likely have

FlourSalt and pepperHoney or maple syrupCornstarch, vanilla, yeast, cocoa

Not included in the cost.

70 minstart to table
Mediumdifficulty
10servings as written
$typical cost tier

American Vegetarian Dairy-free Budget Desserts Summer

Typical price

$1.23 per serving$4.93 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 1/2 cups unsweetened flaked coconut
1 cup almond flour
scant 1/2 tsp fine grain sea salt
1/2 cup pure maple syrup
1/4 cup coconut butter
1 tsp pure vanilla extract
3 cups frozen raspberries
1/4 cup pure maple syrup (optional)
2 tbsp chia seeds
1 tsp pure vanilla extract

Steps

Simmer the frozen raspberries and 1/4 cup maple syrup in a small saucepan for 10 minutes, mashing them as they soften.
Stir in the chia seeds and one teaspoon vanilla, then cool the jam for 20 minutes.
Heat the oven to 350 F and line a baking sheet with parchment.
Mix the coconut, almond flour, salt, maple syrup, coconut butter, and one teaspoon vanilla until a soft dough forms.
Shape the dough into 10 balls on the baking sheet and press a thumbprint into each one.
Fill the centers with raspberry jam and bake for 15 to 18 minutes, then cool for 10 minutes.