Jam & Coconut Thumbprint Cookies
- Course/Dish: Cookies, Dehydrated
- Meals: Snack
- Main Ingredient: Young Coconut, Cashews, Dates
- Difficulty: Easy
- Equipment Needed: Dehydrator, Food Processor
- Makes: 20-24 tiny treats
Lisa Pitman is back in her own kitchen from her long journey through parts of Asia and whips up these super simple to make thumbprint cookies. She tips: feel free to use your favourite jam, nut butter, chocolate sauce, fruit puree for your centres. I had some strawberry jam dropped off by a friend fleeing for her own three month world odyssey - so I thought I would put it to good use to evoke some sense of spring as the winter wind gusts outside.
1 cup raw cashews
1 cup dried, unsweetened coconut
1 TBSP lemon zest
pinch of sea salt
1/4 cup of date paste*
1/4 cup of your favourite jam
In a food processor or blender pulse the cashews into a fine flour, pour into a medium bowl. Repeat with the coconut. Add the lemon zest and sea salt to the flours and stir to combine. Add the date paste and stir until a moist dough develops. Roll the dough into small balls about 1- 2 TBSP per ball.
Using a finger or your thumb press into the centre of each ball to create a small round indentation. Flatten the base of the each ball into a cookie shape. Spoon the jam into the indentation created in each cookie.
Enjoy immediately or freeze in an air-tight container.