CocoMcJammies! I like the way that sounds. CO-CO-MC-JAMMIES. Say that out loud, and let it roll of your tongue a couple of times.

I bet you are doing a little dance, a bit of a shoulder move here and there too. It’s ok, go with it!

This recipe was called Hawaiian Blackberry Jam Slices from Allrecipes. Yep, that’s what they are, but after making the slices, I thought, why categorize these treats into a particular shape? I think a round thumbprint type cookie would work out well.  Calling it slices seems a bit blah for such a cool five ingredient dessert.

On The Foodie Affair’s Facebook page where I give you a peek of what recipe I’m working on, I commented that I wanted help with a new name! Thank you, Michele, Eva, Laura, and Sharon for your suggestions! Rebecca came up with CocoMcJammies, which seems to go hand in hand with this tropical dessert perfectly! Thank you, Rebecca! You will be getting a little care package from me for your creative title!

Yield: 36 each

CocoMcJammies a tropical dessert treat!

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Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 1/4 cup (about 6 ounces) roasted, salted macadamia nuts
• 1/4 cup of sugar
• 1 1/2 cups sweetened, flaked coconut
• 2 large egg whites
• 1/2 cup Jam, homemade or store bought
• HOMEMADE BLACKBERRY JAM
• 2 cups blackberries
• 1/3 cup sugar (I used xylitol)

Instructions

For homemade blackberry jam, clean blackberries, add them to a sauce pan on medium heat. Mash berries with a potato masher. Stir in sugar. Bring to a boil stirring often until jam is thickened, about 10 minutes. Remove from heat and allow to cool.

CocoMcJammies

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a food processor or strong blender, process nuts and sugar until finely ground. Add coconut until combined. Add egg whites and mix again until all ingredients are combined.

Form dough into 2 1/2" thick logs, forming a crevice down the middle of each log with a spoon or your finger. For cookies, drop tablespoons of dough pressing the center with your thumb.

Bake logs for about 30 minutes or until lightly golden. The cookies will take about 20 minutes.

Notes

Add the blackberry jam immediately after coming out of the oven and let cool. After about 30 minutes, cut the log in 1/2" slices. If the jam is too thick, warm it in the microwave for about 20 seconds.

If you are keeping your diet gluten-free, this dessert is for you. These treats have no flour. The texture is like a macaroon.  The added jam adds a nice blend of flavor.

I kept the Blackberry Jam simple, but you could add a squeeze of lemon juice or a 1/2 teaspoon of vanilla if you would like.

I had strawberry sauce  in my refrigerator that I added to some of the CocoMcJammies. The strawberry sauce wasn’t as thick as the blackberry jam, so I noticed that the cookies got moist quicker than I would have liked. I recommend adding the jam right before eating and keeping them in an airtight container in the refrigerator.

I can totally envision a nice cup of Earl Gray tea with a few CocoMcJammies. What do you think?!

CocoMcJammies, CocoMcJammies, CocoMcJammies. Now say that ten times fast 🙂

~Sandra