Instructions: 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.

Add butter; pulse until mixture resembles coarse crumbs. Add egg, egg yolk, and extract. Pulse just until dough comes together.

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.

Place 1/4 teaspoon jam in the center of each cookie.

This recipe yields 36 cookies.

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

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.