COCONUT DROPS
If you like coconut, these pretty cookies will make you very happy.
2 eggs
3/4 cup SPLENDA® Granular (175 mL)
1/3 cup powdered erythritol (75 mL)
1/2 cup Low-Carb Bake Mix, (125 mL)
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1/4 tsp baking powder (1 mL)
1/8 tsp salt (0.5 mL)
1 tbsp butter, melted (15 mL)
1 tsp vanilla extract (5 mL)
2 cups unsweetened coconut (500 mL)
(finely desiccated)
1 square unsweetened chocolate, melted (30 g)
In food processor, process eggs. Add SPLENDA® Granular and powdered erythritol. In small bowl, combine Low-Carb Bake Mix, page___, baking powder and salt. Add to egg mixture; process. Add butter, vanilla extract and coconut; process briefly and stir to mix well. Divide batter in half and stir chocolate into one half. Drop a spoonful of the chocolate batter next to a spoonful of the vanilla batter on a greased cookie sheet, being careful to use two different teaspoons. Make sure the cookies are touching.
Nutritional Analysis: 18 cookies, 1 cookie:
115.2 calories; 2.8 g protein; 9.8 g fat; 2.1 g carbs