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Coconut Thumbprints

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates
    VitaminsB1, B2, B3, B6, B12, D, P
    MineralsZinc, Copper, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/2 cup 46g / 1.6oz Shredded dried unsweetened coconut

    2. 1/2 cup 118ml Whole unsalted Brazil nuts

    3. 1/2 cup 55g / 1.9oz Atkins Bake Mix

    4. 10 Sugar substitute

    5. 1 Butter - cut 8 pieces

    6. 1 Egg

    7. 1 Egg yolk

    8. 1 teaspoon 5ml Coconut extract

    9. 3 tablespoons 45ml Any flavor controlled carb fruit jam

    Instructions Jump to Ingredients ↑

    1. Heat oven to 375 degrees. In a food processor, process coconut and nuts until nuts are finely ground. Add bake mix and sugar substitute; pulse to combine.

    2. Add butter; pulse until mixture resembles coarse crumbs. Add egg, egg yolk, and extract. Pulse just until dough comes together.

    3. Roll dough into 1/2-inch balls. Arrange on baking sheet 1 inch apart. Dip handle of a wooden spoon into bake mix, make a depression in the center of each dough ball to form a tiny doughnut shape. Bake 8 minutes, until golden and set. Cool on sheet 2 minutes; transfer to wire racks to cool completely.

    4. Place 1/4 teaspoon jam in the center of each cookie.

    5. This recipe yields 36 cookies.

    6. Carbohydrates: 1.5 grams Net Carbs: 1 grams Fiber: 0.5 grams Protein: 0.5 grams Fat: 5 grams Calories: 55 Description:

    7. "These bite-sized cookies are a perennial favorite. Be sure to buy unsweetened dried coconut, which is available at most health food stores."

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