Coconut Cookies Your Way (GF)

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 SPLENDA^® Granular (30 mL)

¹/₂  cup butter, softened (125 mL)

2 tsp finely grated lemon peel (10 mL)

1 egg

Liquid sucralose to equal 1 cup (250 mL)

   SPLENDA^® Granular

1³/₄  cups Gluten-Free Bake Mix, (425 mL)

  page___

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 2 tbsp (30 mL) SPLENDA^® Granular 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 sucralose, OR 1 cup (250 mL) SPLENDA^® Granular; process. 

In medium bowl, combine Gluten-Free Bake Mix, page___, 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