Coconut Macaroon with Raspberry Chia seed jam {cookies}

I have the yummiest {healthiest} cookie recipe for you to bake. Mmm I want some now.

Before I start, I need some prayers and positive thinking. Alex is applying for a job within this field and this would be the start of an amazing opportunity for him and us. It's a step up and a much deserved promotion. 

Okay, the recipe. I made these paleo cookies for Alex's family last weekend when we met for Christmas, they were gone fast and they didn't know the cookies were paleo! Score. 

Coconut Macaroon's with Raspberry Chia seed jam

Yield: 10 macaroons

For the macaroons:

1.5 cups unsweetened flaked coconut

1 cup almond flour (or almond meal)

scant 1/2 tsp fine grain sea salt

1/2 cup pure maple syrup

1/4 cup coconut butter, softened (no subs- this binds the cookies together)

1 tsp pure vanilla extract

For the chia seed jam (makes about 1 cup)

3 cups frozen raspberries

1/4 cup pure maple syrup, or to taste

2 tbsp chia seeds

1 tsp pure vanilla extract

1. For the chia seed jam: Add frozen raspberries and maple syrup into a medium pot and bring to a simmer. After 5 minutes or so, stir in the chia seeds. Continue to cook down the mixture for about 15 minutes, or until thickened. Remove from heat and stir in vanilla. Chill in the fridge for a couple hours to thicken it up even more.

2. Preheat oven to 275F and line a baking sheet with a non-stick mat or parchment paper. If you have a non-stick mat, use it because it will help prevent browning on the bottom.

3. In a large bowl, combine the coconut, almond flour (or meal), and salt.

4. Melt the coconut butter over a very low heat. I suggest using a double boiler so it doesn’t burn.

5. Add the maple syrup, softened coconut butter, and vanilla into the dry mixture and stir very well until combined. The dough will be very wet and sticky, but this is normal.

6. Grab a couple tablespoons of dough at a time with your hands and drop it onto the baking sheet. With a wet finger, press a well into the middle and lightly shape the outsides if necessary. Repeat for the rest. Fill each well with jam. The macaroons don’t spread out so there’s no need to space them far apart.

7. Bake at 275F for 20 minutes. Rotate the pan and bake for another 10-20 minutes (I baked for 40 mins. total – but you may need less depending on your oven) until the bottoms are lightly golden and browned, but not burned. If you have a hot oven, I suggest watching it closely or even reducing the heat to 250F. Place pan on a cooling rack for 5-10 minutes and then transfer each macaroon onto the cooling rack until completely cool. The macaroons will be very soft at first, but will firm as they cool. I enjoy them the most chilled, straight from the fridge.

http://ohsheglows.com/2013/03/25/coconut-macaroon-thumbprints-with-raspberry-chia-seed-jam-vegan-gf/

And for your viewing pleasure...taken from Monday's Christmas party