No-bake cookies. They’re the perfect cookies for hot summer days and warm summer nights.

So when I heard that The Recipe Redux group was putting together small bite desserts for their 6th anniversary, I immediately new it was time to play around with some no-bake cookies. Mid-June and I’m well into my anti-oven season. Instead I’m looking for easy and flavorful options that won’t leave me sweating in the kitchen.

These particular no-bake cookies were inspired by the fresh blueberries I have been getting in the my CSA bag the last couple of weeks. I wanted something simple that would highlight the flavor of the fresh blueberries, without being overly sweet. The hint of lemon in the coconut cream is the perfect compliment to the slightly tart blueberries. Coconut flakes and almond meal add a nice bit of texture to the no-bake cookie, so you won’t even miss your oven!

Make these easy and bright cookies for your next summer gathering or sweet tooth.

5.0 from 1 reviews
No-Bake Blueberry Coconut Thumbprints
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 12
No baking required for these sweet and creamy coconut thumbprints with filled with lemon coconut cream and topped with fresh blueberries.
  • ⅔ c coconut flakes
  • ⅔ c almond meal (ground almonds)
  • 2 T coconut sugar
  • 3 T coconut oil
  • 1 t vanilla extract
  • 2-4 T almond milk
  • ½ c coconut cream
  • 2 t lemon zest
  • 1 T brown rice syrup (option: sub maple syrup)
  • ⅓ c fresh blueberries
  1. Add the coconut flakes, almond meal, coconut sugar, coconut oil, vanilla extract and 2T almond milk to a food processor. Run the food processor until the ingredients come together and begin to form a dough. Add 1 additional tablespoon of almond milk to the dough at a time, as needed. The dough should come together but not be wet.
  2. Scoop out 1 T of dough and form it into a ball. Form 12 balls, then using your thumb make an impression in the middle. Place the no-bake thumbprint cookies in the freezer for at least 30 minutest to allow them to firm up.
  3. To make the coconut cream, use a hand or stand mixer with a whisk attachment. Beat the cream until fluffy. Gently fold in the brown rice syrup and the 1t lemon zest.
  4. Add one teaspoon of lemon coconut cream to each no-bake cookie and top with 3-4 fresh blueberries. Garnish with the remaining lemon zest. Store in the fridge until ready to serve.




12 thoughts on “No-Bake Blueberry Coconut Thumbprints”

    1. Thank you! I guess I haven’t either now that you mention it! I thought they would work and they did, blueberries and lemon are one of my favorite combos.

    1. They really do pair so well together. No baking needed for delicious cookies with those flavors!

  1. These look so good! 😀 I adore coconut cream, and I think I actually have all the ingredients I need to make it! (As long as I can find my almond meal, anyway).

    1. Yay! I think the best recipes are 1. easy to make, and 2. don’t require shopping for a bunch of ingredients you don’t have. If you get a chance to make them I would love to hear what you think!

  2. I LOVE the idea of a no-bake dessert for summer (I hate turning the oven on when it is so hot outside!) And these blueberry coconut thumbprints look so delicious! Will definitely try them!!!

    1. I’m glad I’m not the only one that can’t handle the oven all summer 🙂 Let me know what you think when you try them. They’re so quick you’ll be enjoying them in no time!

Leave a Reply

Your email address will not be published.

Rate this recipe: