These Coconut Thumbprint Cookies with Pineapple are a great quick no bake recipe that taste amazing!
1 cunsweetened coconut- for coconut butter
1 1/2 c unsweetened coconut
2 scoops About Time birthday cake whey protein isolate
1 can crushed pineapple in juice- 2/3 c drained crushed pineapple for recipe, remaining pineapple and juice for topping
1/2 c minced chocolate- I used ENJOY vegan chocolate
1 T coconut flour
1 T Stevia
2 t vanilla extract
1/4 t salt
1/8 c crushed pecans
arrowroot (or cornstarch) and water as needed
Drain pineapple in a strainer over a bowl scraping pineapple side to side to remove as much juice as possible. Allow to drain until needed.
Place first cup of coconut into the food processor, blend until you achieve a smooth coconut butter.
While this is blending, in a medium mixing bowl add the 1 1/2 c coconut, protein, coconut flour, stevia, salt and chocolate; mix well.
Add vanilla extract to coconut butter and process just until blended. Fold coconut butter in the coconut mixture. Add the 2/3 c pineapple to the mixture and fold in.
Using a small cookie scooper, scoop dough and roll into crushed pecan lightly and roll into a ball. Place dough balls about 1 1/2 inches apart from each other on a tray or baking sheet. Once all balls are made, using your thumb press it into the cookies to make a thumbprint shape.
Set cookie tray aside. In a small sauce pot place the remaining pineapple and pineapple juice. heat until bubbly add a little arrowroot (or cornstarch) mixture to thicken.
Cool slightly. Using a teaspoon, drop a dollop on each thumbprint cookie. Serve as is or garnish with a thin strawberry slice as I did