This year I’m sharing a recipe that came from my Grandma’s recipe book that I received after she pasted 19yrs ago. I was surprised she had any cookbooks cause I never knew to bake anything other than cornbread.
The original recipe was a macaroon but I was wanting a thumbprint so I altered it. I’ve also been moving towards recipes that don’t have much sugar or flour. That doesn’t mean that I don’t occasionally have a chocolate chip cookie. lol I’m just trying to limit the amount of sugar I eat.
This cookie is really easy to make and the cookie dough doesn’t have any sugar. The sugar is in the cherry jam and chocolate. If you wanted to limit that further you could use sugar free.
You start by mixing all the ingredients together with exception of the melted chocolate.
Then you scoop the dough into small balls onto a lightly greased cookie sheet. I used my Pampered Chef stone.
Then you make small indention’s in the centers with your finger. I used the back of the 1 tsp spoon. Spoon the cherry jam into the center.
You then bake at 350 for 15 mins or till the coconut flakes turn a golden color. You will want to remove immediately from the cookie sheet to cool. If you leave them there too long they could stick.
Once cooled drizzle the melted chocolate. I melted the chocolate in the microwave at 2 min intervals. You could also use white chocolate. That would look pretty on the cookies too. 🙂 I already had the dark chocolate chips so this is what I used.
I’m not the best drizzler. lol I just used a tablespoon to get the job done. If you were wanting chocolate drizzles to be more consistent you could use a pastry bag.
Thank you so much for visiting today. I hope you enjoy the cookies.
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