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Coconut Thumbprints

Courses: Dessert

Recipe Ingredients

1/2 cup 46g / 1.6ozShredded dried unsweetened coconut
1/2 cup 118mlWhole unsalted Brazil nuts
1/2 cup 55g / 1.9ozAtkins Bake Mix
10   Sugar substitute
1   Butter - cut 8 pieces
1   Egg
1   Egg yolk
1 teaspoon 5mlCoconut extract
3 tablespoons 45mlAny flavor controlled carb fruit jam

Recipe Instructions

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.

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

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.

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

This recipe yields 36 cookies.

Carbohydrates: 1.5 grams

Net Carbs: 1 grams

Fiber: 0.5 grams

Protein: 0.5 grams

Fat: 5 grams

Calories: 55

Description:

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

Source:
Atkins Cookbook at http://atkinscenter.com

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