Coconut Thumbprints Recipe

DIRECTIONS

1. Preheat oven to 375°F. 
2. In a food processor, pulse 1/2 cup coconut and nuts until finely ground, about 1 minute. Add soy flour and sugar substitute and pulse to combine.
3. Add butter and pulse until mixture resembles a coarse meal, about 30 more seconds. Add egg, yolk and extract and pulse until dough just comes together, about 1 minute. 
4. Scrape dough into bowl, cover and chill for at least 3 hours, until somewhat firm. Roll dough into 36 balls and arrange on an ungreased baking sheet. Dip thumb into warm water and make a depression in the center of each ball, forming a doughnut-like shape (but not pressing completely though). 
5. Fill each depression with ¼ -teaspoon jam. Bake until golden, about 6 minutes. Cool 1 minute on baking sheet before transferring to wire racks to cool completely.