Coconut Raspberry Thumbprints Recipes Recipe For Banana

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RASPBERRY THUMBPRINTS



Raspberry Thumbprints image

Berry jam really complements these tender, buttery treats rolled in nuts. With a ruby-red center, they're especially nice for the holiday season.-Linda Harrington, Hudson, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
1/4 cup packed brown sugar
1 egg, separated
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped walnuts
1/2 cup seedless raspberry or strawberry jam

Steps:

  • In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until dough is easy to handle., In a shallow bowl, whisk egg white until foamy. Place nuts in another shallow bowl. Shape dough into 3/4-in. balls. Dip in egg white, then roll in nuts., Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 350° for 8-10 minutes or until set. , Remove to wire racks to cool completely. Spoon jam into each cookie. Store in an airtight container.

Nutrition Facts :

RASPBERRY & COCONUT THUMBPRINT COOKIES



Raspberry & Coconut Thumbprint Cookies image

These delicious little snacks are soft, chewy and really easy to make. They taste delicious served with a nice cup of tea. These mini biscuits are also grain free, gluten free and free from refined sugar. Hope you enjoy!

Provided by hello

Categories     Dessert

Time 28m

Yield 14 cookies

Number Of Ingredients 9

175 g ground almonds
25 g coconut flour
5 tablespoons coconut oil
1 medium egg
80 g honey
1 teaspoon almond extract
1 teaspoon baking powder
100 g raspberries
2 teaspoons honey

Steps:

  • In a mixing bowl - mix together the ground almonds, coconut flour and baking powder until combined.
  • In a separate bowl - mix together 80g/3oz of the honey with the egg, coconut oil and almond extract until fully combined.
  • Slowly add the bowl of wet ingredients to the dry ingredients, mixing as you go, until a sticky dough is formed. Leave to rest for 10 minutes.
  • Preheat the oven to 160C/320°F.
  • Add the raspberries and remaining honey to a saucepan and gently heat, over a medium heat, mixing and mashing the raspberries as you go. Once all the raspberries are mashed and well combined with the honey, reduce the heat to a simmer and leave for 5 minutes, stirring occasionally.
  • Divide the dough mixture into 14 equal parts and roll into balls. Place on a baking tray lined with parchment paper, then flatten each of the balls and use your thumb to make a small hole in the centre.
  • Fill the holes with the raspberry mixture then bake in the oven for 8-10 minutes.
  • Store in an airtight container and refrigerate (should last for up to 4 days).

COCONUT RASPBERRY COOKIES



Coconut Raspberry Cookies image

A coconut cookie with a raspberry jam filled center. You may also use lemon filling, strawberry, peach - whatever your preference.

Provided by Martha Driedger

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h30m

Yield 20

Number Of Ingredients 12

3 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
2 cups flaked coconut
1 ½ cups margarine, softened
¾ cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
¼ cup water
¾ cup raspberry jam

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Mix flour, baking soda, salt, baking powder, and coconut together in a bowl. Set aside. Beat the margarine, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time. Beat in the vanilla extract and water with the last egg. Mix in the flour mixture until just incorporated. Add more flour if the dough becomes too sticky.
  • Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Make an indentation in each cookie using a 1/2 teaspoon size measuring spoon. Fill each cookie with the raspberry jam.
  • Bake in the preheated oven until slightly golden, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 332.6 calories, Carbohydrate 44.4 g, Cholesterol 18.6 mg, Fat 16.2 g, Fiber 1.3 g, Protein 3.3 g, SaturatedFat 4.5 g, Sodium 379.3 mg, Sugar 25.9 g

COCONUT RASPBERRY SMOOTHIE



Coconut Raspberry Smoothie image

This coconut raspberry smoothie, with pecans, banana, and flax meal, is a hearty way to start the day and is paleo-friendly!

Provided by Alli Shircliff

Categories     100+ Breakfast and Brunch Recipes     Drinks

Time 5m

Yield 2

Number Of Ingredients 7

2 bananas, broken into chunks
1 cup frozen raspberries
2 tablespoons pecan halves
1 tablespoon coconut oil
1 tablespoon flax seed meal
1 date, pitted
16 fluid ounces water

Steps:

  • Place bananas, raspberries, pecans, coconut oil, flax meal, and date in a blender; add water. Blend until smooth.

Nutrition Facts : Calories 373.5 calories, Carbohydrate 64.8 g, Fat 14.2 g, Fiber 10.6 g, Protein 3.6 g, SaturatedFat 6.6 g, Sodium 10.7 mg, Sugar 44.6 g

WHITE CHOCOLATE RASPBERRY THUMBPRINTS



White Chocolate Raspberry Thumbprints image

When I pass around the cookie tray, all eyes land on these fancy thumbprints. The white chocolate filling and dab of jewel-toned jam will satisfy even the most discriminating sweet tooth. —Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 dozen.

Number Of Ingredients 10

3/4 cup butter, softened
1/2 cup packed brown sugar
2 large eggs, separated, room temperature
1-1/4 cups all-purpose flour
1/4 cup baking cocoa
1-1/4 cups finely chopped pecans or walnuts
FILLING:
4 ounces white baking chocolate, coarsely chopped
2 tablespoons butter
1/4 cup seedless raspberry jam

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg yolks. Combine flour and cocoa; gradually add to creamed mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle. , In a shallow bowl, whisk egg whites until foamy. Place nuts in another shallow bowl. Shape dough into 1-in. balls. Dip into egg whites, then roll in nuts. , Using a wooden spoon handle, make an indentation in center of each cookie. Place 1 in. apart on greased baking sheets. Bake at 350° until set, 8-10 minutes. Remove to wire racks to cool completely., In a microwave, melt white chocolate and butter; stir until smooth. Spoon about 1/2 teaspoon into each cookie. Top each with about 1/4 teaspoon jam. Store in an airtight container.

Nutrition Facts : Calories 120 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 43mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

COCONUT-RASPBERRY THUMBPRINTS



Coconut-Raspberry Thumbprints image

Feel free to halve this recipe, as it will feed a crowd as written. Recipe from Food and Wine. They look amazing and sound very easy to make! Perfect colors for Christmas.

Provided by januarybride

Categories     < 60 Mins

Time 1h

Yield 6 1/2 dozen, 36 serving(s)

Number Of Ingredients 9

2 1/2 cups all-purpose flour
3/4 cup shredded unsweetened coconut
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/4 cups sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1 1/2 cups raspberry jam

Steps:

  • In a medium bowl, whisk the flour with the coconut, baking soda and salt.
  • In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes.
  • Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl.
  • Beat in the dry ingredients at medium-low speed.
  • Wrap the dough in plastic and refrigerate for 15 minutes.
  • Preheat the oven to 350°. Position the racks in the upper and lower thirds of the oven.
  • Roll the dough into 1-inch balls and bake for 14 minutes. Make a dent in the cookies; fill with jam and bake for about 10 minutes.
  • Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.

Nutrition Facts : Calories 173.8, Fat 8.4, SaturatedFat 6, Cholesterol 19.4, Sodium 56.9, Carbohydrate 23.9, Fiber 1.1, Sugar 13.8, Protein 1.4

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