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Raw Macadamia Thumbprint Cookies

George Bryant
4 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 9



  • Place the macadamia nuts in a food processor and pulse into a coarse meal but not so much to make butter
  • Add the coconut, vanilla, coconut oil, maple syrup, and orange zest (optional) and pulse until well combined, about 30 seconds
  • Scoop rounded tablespoons of dough onto a waxed-paper lined baking sheet
  • Press your thumb into each ball to create a well. If the dough is too soft, refrigerate for 15 minutes or until the cookies firm up
  • Set aside, then top with ganache, and refrigerate for at least an hour

Chocolate Ganache

  • Combine the coconut oil, maple syrup, cocoa powder, palm shortening and arrowroot starch in a small mixing bowl
  • Whip with a hand mixer until smooth and fluffy
  • Store in the refrigerator if not using right away; soften at room temperature before using


*Store cookies in an airtight container in the refrigerator for up to 2 weeks or in the freezer for 3 months *You do not have to use the chocolate ganache, feel free to get creative with the filling with your favorite homemade chocolates or jams *And just so you know, the chocolates in the picture are just melted enjoy life chocolate chips poured into candy molds instead of the chocolate ganache.