Slice and Bake Coconut Shortbread Cookies Directions:
- In a large mixing bowl, cream together the butter, granulated sugar substitute, and powdered sugar substitute until light and fluffy.
- Beat in the vanilla extract and almond extract until well combined.
- Gradually add in the flour and salt, mixing just until the dough comes together.
- Stir in the shredded coconut until evenly distributed.
- Divide the dough in half and shape each half into a log, about 2 inches in diameter.
- Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Unwrap the dough logs and slice into 1/4-inch thick rounds using a sharp knife.
- Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 12-14 minutes, or until the edges are just starting to turn golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- I Can't Believe It's Not Butter!® Light (1 cup): 8 points
- Swerve Granulated Sugar Substitute (1/2 cup): 0 points
- Swerve Powdered Sugar Substitute (1/2 cup): 0 points
- Vanilla extract (1 teaspoon): 0 points
- Almond extract (1/2 teaspoon): 0 points
- Gold Medal Whole Wheat Flour (2 cups): 18 points
- Salt (1/2 teaspoon): 0 points
- Unsweetened Shredded Coconut (3/4 cup): 3 points
-
Total Points: 29 points for the entire recipe
Portions: 24 cookies
Points per serving: 1.21 points per cookie
Nutrition Facts:
- Calories: 84
- Fat: 6.0 g
- Carbohydrates: 8.0 g
- Protein: 1.4 g
I await your comments! Enjoy!
