COCONUT THUMBPRINTS
Servings: 36
Prep time: 0:20:00
Bake/Cook time: 0:08:00
Calories: 54
Fat: 5 grams
Protein: 1 grams
Carbohydrates: 1 grams
Fiber: 0 grams
Net Carbs: 1 grams
1/2 cup shredded unsweetened coconut
1/2 cup whole unsalted Brazil nuts
1/2 cup Atkins Quick Quisine
TM Bake Mix
2 1/2 tablespoons granular sugar substitute
1 stick (1/2 cup) unsalted butter, chilled and cut into 8 pieces
1 large egg
1 large egg yolk
1 teaspoon coconut extract
3 tablespoons any flavor controlled carb fruit jam
1. Preheat oven to 375 F.
2. In a food processor, pulse coconut and nuts until finely
ground, about 1 minute. Add bake mix and sugar
substitute and pulse to combine. Add butter and pulse
until mixture resembles a coarse meal, about 30 more
seconds. Add egg, yolk and extract and pulse until
dough just comes together, about 1 minute. Scrape
dough into bowl, cover and chill for at least 3 hours, until
somewhat firm.
3. Roll dough into 36 balls and arrange on an ungreased
baking sheet. Dip thumb into warm water and make a
depression in the center of each ball, forming a
doughnut-like shape (but not pressing completely
though). Fill each depression with 1/4 teaspoon jam.
Bake until golden, about 6 minutes. Cool 1 minute on
baking sheet before transferring to wire racks to cool
completely.
These bite-sized cookies are a perennial favorite.
Atkins - Coconut Thumbprints
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
Atkins Diet
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