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Coconut Raspberry Delights

2⅔ cups Woodstock Medium Shred Organic Coconut 
⅔ cup Woodstock Organic Cane Sugar 
⅓ cup organic all-purpose flour 
¼ teaspoon sea salt 
3 free-range egg whites, slightly beaten 
½ teaspoon organic almond extract

 

Dipping Chocolate 
4 oz Woodstock Organic Dark Chocolate Chips 
1 Tablespoon Harvest Bay® Organic Coconut Oil 
¼ cup organic raspberry preserves

Instructions

Preheat oven to 325°F
 
Line baking sheet with parchment paper
 
Stir together coconut, sugar, flour, and salt
 
Stir in egg whites and almond extract
 
Drop coconut mixture by teaspoons, 1-inch apart onto cookie sheet, making ¾- to 1-inch mounds
 
Lightly flour your thumb and press into the center of each mound to make an indentation
 
Bake for about 20 minutes or until edges are golden
 
If necessary, use the rounded side of a teaspoon to press indentation again
 
Cool cookies completely on a wire rack
 
For dipping chocolate, melt chocolate chips and a few Tablespoons of coconut oil in a heavy, small sauce pan over low heat until melted. Careful not to burn the chocolate, stir constantly.
 
Carefully dip the bottom of each cooled cookie into the dipping chocolate, letting excess drip off
 
Place cookies, chocolate side up, on rack for about 30 minutes or until chocolate sets
 
To fill cookies, spoon about ¼ teaspoon of raspberry preserve into each indentation
 
To store, layer unfilled cookies between waxed paper in an airtight container and cover. Store in refrigerator for up to one week or in freezer for up to three months. Thaw cookies, if frozen, and fill with preserves.
 
Makes about 40 cookies