Coconut Thumbprints – a delicious recipe with coconut, nuts, Atkins, sugar, butter, egg. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
1218
kcal
Calories
25
g
Fat
251
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: coconut cup shredded dried unsweetened, brazil nuts cup whole unsalted, 1 cup Atkins Bake Mix, 10 sugar substitute pkts, and more.
Yes, Coconut Thumbprints falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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