Coconut Thumbprints

Name: Coconut Thumbprints
Ingredients: coconut cup shredded dried unsweetened; brazil nuts cup whole unsalted; 1 cup Atkins Bake Mix; 10 sugar substitute pkts; 1 butter cut 8 pieces; 1 egg; 1 egg yolk; 1 teaspoon coconut extract; 3 tablespoons jam any flavor controlled carb fruit

9 ingredients

4 steps

Ingredients

coconut cup shredded dried unsweetened
brazil nuts cup whole unsalted
1 cup Atkins Bake Mix
10 sugar substitute pkts
1 butter cut 8 pieces
1 egg
1 egg yolk
1 teaspoon coconut extract
3 tablespoons jam any flavor controlled carb fruit

Directions

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.