These three ingredients raspberry thumbprint coconut cookies were delicious, I made them twice in a single week. All it is, is sweetened condensed milk mixed with shredded coconut to form the cookie, and raspberry jam to fill. The quality of the jam really makes or breaks it, so choose a good one.
Ingredients:
3 cups unsweetened finely shredded coconut
1 can sweetened full fat condensed milk
2/3 cup raspberry jam
Method:
Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
In a large bowl, stir together the shredded coconut and sweetened condensed milk until the coconut is fully incorporated and coated.
Use a 1 tablespoon cookie scoop to scoop the dough. With lightly wet hands, roll each portion into a smooth ball. Place the balls on the prepared baking sheets, spacing about 2 inches apart.
Use your thumb to gently press an indent into the center of each ball.
Fill each indent with about 1 scant teaspoon of jam. Bake for 15 to 20 minutes, or until the edges are golden brown.
Let cool completely on the baking sheet before removing. Store uneaten cookies in an airtight container for 1-2 days at room temperature and longer in the fridge or freezer.
صحة و عافية
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