COCONUT
COOKIES YOUR WAY
These lovely, flavorful, soft cookies can
be custom made to your own taste. For
Christmas you could add sultanas or dried sugar free cranberries. You can add 1/2 tsp (2 mL) coconut extract or pineapple extract or
whatever you fancy. You may leave out the lemon peel. You can keep them
completely plain and simply add a bit of vanilla extract or another flavor of
extract that you prefer.
1/2 cup
finely grated coconut, (125 mL)
(unsweetened)
2 tbsp granular sweetener (30 mL)
1/2 cup
butter, softened (125 mL)
2 tsp finely grated lemon peel (10 mL)
1 egg
1/2 tsp baking soda (2 mL)
1/8 tsp salt (0.5 mL)
1/2 cup
sour cream (125 mL)
1/2 cup
sultanas, OR seedless raisins, OR (125 mL)
dried sugar
free cranberries
Preheat oven to 350°F
(180°C). Combine coconut and granular sweetener and spread out on dinner plate. Set aside.
In food processor or in bowl
with electric mixer, process butter and lemon peel. Add egg and liquid sweetener; process.
In medium bowl, combine Gluten-Free Bake Mix, baking soda and salt. Add to
food processor alternately with sour cream.
Mix in sultanas, OR raisins, OR cranberries. Leave mixture on counter
top 20 minutes.
Roll teaspoons or heaped teaspoons of cookie batter
into balls and roll in sweetened coconut.
Place on lightly greased cookie sheets.
Bake in oven 10 to 14 minutes (depending on size of cookie), or until
golden brown underneath. Keep at room
temperature.
Yield: 24 or 48 cookies
1 cookie
with cranberries
96.8/48.4
calories
1.9/1.0
g protein
8.6/4.3
g fat
2.3/1.3
g carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at:
http://amongfriends.us/Jen.php