Coconut Thumbprints Recipe - Cooking Index
1/2 cup | 46g / 1.6oz | Shredded dried unsweetened coconut |
1/2 cup | 118ml | Whole unsalted Brazil nuts |
1/2 cup | 55g / 1.9oz | Atkins Bake Mix |
10 | Sugar substitute | |
1 | Butter - cut 8 pieces | |
1 | Egg | |
1 | Egg yolk | |
1 teaspoon | 5ml | Coconut extract |
3 tablespoons | 45ml | Any flavor controlled carb fruit jam |
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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