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    Coffee coconut thumbprint cookies

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    Coffee coconut thumbprint cookies

    Coconut flour soaks up a lot of moisture, so you only need a small amount in these sweet cookies

    Preparation time: 20 minutes
    Cooking time: 8-10 minutes

    Makes: 16


    75g butter, softened
    75g caster sugar
    2 British Blacktail Medium Free Range Eggs
    50g The Groovy Food Company Organic Coconut Flour, plus a little extra
    1⁄4 tsp baking powder
    100g icing sugar
    1 tbsp Camp Coffee
    2 tbsp Cooks’ Ingredients Bronze Crunch 


    1 Preheat the oven to 180°C, gas mark 4. Line a baking sheet with baking parchment. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, then stir in the flour and baking powder to form a soft dough.

    2 Divide the dough into 16 pieces. Using a teaspoon, shape them into balls. Place on the baking sheet, then dip your thumb in a little coconut flour and push it into each one to make a small indentation. Bake for 8-10 minutes, then cool completely.

    3 Sift the icing sugar into a bowl and stir in the Camp coffee essence, adding a little water to make a drizzling consistency. Drizzle over the cookies and scatter with Bronze Crunch. Leave to set. 

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