Coconut Cookie with Raspberry Heart Recipe

Ingredients:

2 cups shredded coconut
1 cup almond flour
1/2 cup maple syrup
1/4 cup coconut oil, melted
1/2 tsp vanilla extract
1/4 tsp salt
1/2 cup raspberry jam

Instructions:

Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine shredded coconut, almond flour, maple syrup, melted coconut oil, vanilla extract, and salt.
Scoop out about a tablespoon of the mixture and form it into a ball. Make a small indentation with your thumb in the center of the ball and fill it with raspberry jam.
Repeat step 3 with the remaining mixture
Bake for 18-20 minutes until the edges are slightly golden.
Let the cookies cool on the baking sheet for 10-15 minutes.
Serve and enjoy!

Verdict:

The combination of the sweet coconut and tangy raspberry is absolutely delicious! These cookies are so easy to make and will definitely impress your guests or family. They are perfect for a dessert or even breakfast on the go.