Coconut Thumbprints
By: Anonymous
Published: Thursday, February 11, 2010 - 7:36pm

Ingredients




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

Preparation

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 Description: "These bite-sized cookies are a perennial favorite. Be sure to buy unsweetened dried coconut, which is available at most health food stores." Yield: 36 cookies