Atkins Coconut Cookies

These crispy, light-as-air cookies are a coconut lover’s dream. Featured in a 1999 issue of Better Nutrition, this recipe is also on
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Atkins Coconut Cookies

For more about this recipe: Better Nutrition in the 1990s, Part 2

  • 20Servings


  • Butter for greasing cookie sheet

  • ½ cup soy flour

  • ¼ cup shredded unsweetened coconut

  • ¼ cup coarsely chopped hazelnuts

  • 2 egg whites

  • 2 Tbs. seltzer or soda water

  • 8 Tbs. butter (one stick), softened

  • 7 Tbs. sugar substitute (we like: NOW Sugarless Sugar and Xlear Lite & Sweet)


  1. Preheat oven to 350°F. Generously butter cookie sheet. Combine soy flour, coconut, hazelnuts, egg whites, seltzer, butter, and sugar substitute in bowl, and mix well.
  2. Drop batter by rounded tablespoons onto prepared cookie sheet. Bake 20 minutes, or until lightly golden. Remove from oven, and allow to cool slightly. Serve immediately, or store in an airtight container for up to one week. 

Nutrition Information

  • Serving Size: 1 Cookie
  • Calories: 80
  • Carbohydrate Content: 6 g
  • Cholesterol Content: 15 mg
  • Fat Content: 7 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 45 mg
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