Ingredients
Equipment
Method
Instructions
- Preheat the oven to 180°C. Line a baking tray with baking paper.
- In a mixing bowl, combine 270 g peanut butter, 75 g sugar, 60 g desiccated coconut, and 1 egg. Stir until the mixture is evenly combined and sticky.
- Use a teaspoon to portion the mixture into 20 equal scoops. If the mixture sticks to your hands, wet your hands slightly. Roll each scoop gently into a ball.
- Place the 20 balls on the prepared tray, spacing them so they will not touch while baking.
- Press down the center of each ball with your thumb (or the back of a teaspoon) to make a shallow well.
- Gently press one raspberry into the well of each cookie using the 20 raspberries.
- Bake at 180°C for 12–15 minutes. Check at 12 minutes; the cookies are done when the edges are set and the bottoms are lightly golden.
- Remove the tray from the oven and let the cookies cool on the tray for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Damp spoon and hands! This cookie mixture is quite sticky, but damp hands and a wet spoon will stop the cookie dough from sticking to you.
In this recipe, I use desiccated coconut to keep the sugar content lower than traditional cookies. When you are baking with sugar it provides two things; sweetness and texture. Desiccated coconut provides the same texture as granulated sugar.
These cookies store in an airtight container for 3 days, or they can be frozen for up to 4 months.
Peanut butter:You can use either crunchy or smooth peanut butter in this recipe. You can substitute the peanut butter for another nut butter to make a peanut-free version.
Desiccated coconut:You can substitute the desiccated coconut for ground almond.
Raspberries: Fresh or frozen raspberries can be used. You can also substitute the raspberries for a small spoonful of your favourite jam or a chocolate button.
In this recipe, I use desiccated coconut to keep the sugar content lower than traditional cookies. When you are baking with sugar it provides two things; sweetness and texture. Desiccated coconut provides the same texture as granulated sugar.
These cookies store in an airtight container for 3 days, or they can be frozen for up to 4 months.
Peanut butter:You can use either crunchy or smooth peanut butter in this recipe. You can substitute the peanut butter for another nut butter to make a peanut-free version.
Desiccated coconut:You can substitute the desiccated coconut for ground almond.
Raspberries: Fresh or frozen raspberries can be used. You can also substitute the raspberries for a small spoonful of your favourite jam or a chocolate button.