If you are looking for a treat that’s as fancy as it is fun to make, these raspberry macadamia cookie bites are calling your name! Picture this: a soft, melt-in-your-mouth buttery cookie with a snowy coconut coating and a tangy raspberry chocolate surprise in the center.
They look like edible jewels.
These thumbprint cookies are a staple in my house! They are so easy to make, rich, and so easy to change up for a little variety. They are incredibly satisfying for how little work they take to make.
They are so versatile and easy, gluten free, and a total crowd pleaser! Perfect for a party platter, a cozy afternoon tea, or just because you deserve something extra special. Bonus? They are no-bake, so you can whip them up without turning your kitchen into a sauna.
Creating a delicious snack doesn’t have to be complicated. With just a few simple ingredients – macadamia nuts, almond flour, dates, coconut, nut butter, jam and white chocolate – you can whip up these little cookies in minutes. Perfect for a quick energy boost or a bit of guilt-free indulgence!
I believe candy can be part of a balanced diet and a little bit of good quality chocolate on a regular basis is good for you. Even milk or white chocolate can be saved for an every now and then treat. This recipe is as easy as it gets. All you need is a food processor and a few basic ingredients because let’s face it, sometimes all we can manage are quick and easy recipes.
These are not traditional thumbprint cookies. They are not baked, are healthy and sweetened with dates. They make for a perfect sweet snack that’s filling thanks to the protein, fiber and fats found in the nuts.
They will last for up to a week in the fridge and are wonderful for clean treats for the kids after school, or easy homemade treats.
These small but mighty treats are SO darn good! They taste better than store bought candy or chocolates in my opinion. You can’t go wrong with them as a quick and easy no bake dessert idea. Perfect to take to a pot luck or family gathering. They will be gone in a heartbeat!
Macadamia Raspberry Thumbprint Cookies
Ingredients
Cookie Base
- 1 cup macadamia nuts
- 1 cup dates, soaked 30 minutes and drained
- 1/2 cup almond flour
- 1/2 cup desiccated coconut
- 1/2 cup peanut or any other nut butter
- 1 teaspoon vanilla extract
- 1/3 cup desiccated coconut extra to roll balls in
Raspberry Jam Layer
- 3-5 tablespoons jam of choice, store bought or homemade sugar free chia jam recipe below in notes
Chocolate Filling
- 1 cup white chocolate chips
- 1 tablespoon coconut oil
Instructions
- To make these cookies you will need 12 muffin cups. I suggest using paper muffin liners or a silicone muffin tray. The silicone allows them to slide right out once set. Or if you do not have a cupcake tray, you can easily roll the dough into a ball, make an indent and pour the jam and chocolate in that way and enclose it in the center. Even easier. A bit like an energy ball, but a tiny bit fancier!
Cookie Base
- Place macadamia nuts in a food processor and process until broken down and crumbly. Add dates, almond flour, coconut, peanut butter and vanilla and continue to process until mixture turns to a dough like texture. Be careful not to over process as its nice to have texture variance and different sized “bits” in your thumbprint cookies.Divide the dough up into 12 pieces then roll each piece into a ball. Spread desiccated coconut on a plate and roll each ball in the coconut until fully covered. You can use cookie scoop to make equally sized cookies if preferred. My scoop holds around 1-1½ tablespoons of dough and I get 12 cookies.Place each of the coated balls into a muffin cup and spread out evenly with the back of a spoon. Chill the balls in the fridge for 15 minutes before making indentations to firm up the dough and prevent cracks.Gently press a shallow hole or well in the center of each ball using your thumb or the handle of a wooden spoon. Repeat for all the balls.This little indent is where you will add your jam and melted chocolate. Avoid pressing too deeply into the cookies; the hole should be wide enough for both the jam and the chocolate topping but not break the base. So keep the indent wide but not deep.
Raspberry Jam
- Once you have your cookies prepared, it’s time to fill them with jam and melted chocolate. You can use any fruit jam of choice, however you can also use a sugar-free chia jam. Recipe for that is below in notes.
Chocolate Filling
- Place chocolate chips and coconut oil in small dish and microwave at 50% power with 30 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
Fill The Cookies With The Toppings
- Fill each indentation with a ½ teaspoon of jam and a good teaspoon of melted white chocolate on top. Finally, dollop a small amount of jam on each cookie and use a toothpick to create a decorative pattern.If preferred you can transfer the melted chocolate to a piping bag or a Ziplock bag and cut a corner off to deposit the chocolate into each cookie indent.Once filled, cover the macadamia cookies and refrigerate until set, preferably overnight.In a hurry? Freeze the cookies for 30 minutes instead of refrigerating overnight. Note: Store your cookies in the refrigerator, or freeze them for up to a month. Let them thaw out before eating.Top Tip: Prepare all ingredients before starting to ensure a smooth process and avoid forgetting steps.
Notes
If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
