Spring 2016 Poultry Press
Bookmark and Share
Vegan Recipe Corner
Raspberry Coconut Thumbprint Cookies

Recipe From The Costco Connection, December 2015

  • ½ cup dairy-free margarine

  • 5 tablespoons melted coconut oil

  • 1 teaspoon coconut extract (optional)

  • ½ cup powdered sugar

  • ½ cup cornstarch

  • 1 ½ cups flour

  • ½ cup shredded coconut

  • 2 tablespoons plant-based milk
Raspberry Filling
  • ¼ cup shredded coconut

  • ½ cup raspberry (and/or apricot) jam


  • 1 tablespoon melted coconut oil

  • ⅓ cup powdered sugar

  • 2 teaspoons vanilla-flavored plant-based milk


Heat oven to 350 F. Line a cookie sheet with parchment paper. Combine margarine, coconut oil, coconut extract and powdered sugar in a bowl; stir well. Add cornstarch and flour; stir well. Add plant-based milk gradually until soft dough forms. Refrigerate dough 15 minutes.

Roll cookie dough into 1 inch balls and roll in coconut. Place on prepared sheet, 1 inch apart.

Prepare the filling: Stir the filling ingredients together in a bowl.

Create an indentation in each cookie dough ball. Spoon filling into the indentations. Bake 12-15 minutes, until golden.

Prepare the drizzle: Place coconut oil and powdered sugar in a bowl; stir well. Stir in milk until creamy. Drizzle over cookies. Makes approximately 2 dozen.

rasberry coconut thumbprints
Photo by Liqin Cao

For more great recipes, go to www.upc-online.org/recipes!
Spring 2016 Poultry Press