Coconut Shortbread

YIELD: 4 dozen cookies

INGREDIENTS:

• 1/2 cup butter, at room temperature
• 1/2 cup coconut oil
• 3 tablespoons Splenda
• 1 1/2 cups vanilla-flavored whey protein powder
• 1 cup finely shredded, unsweetened coconut
• 2 tablespoons water

INSTRUCTIONS:

1.  Preheat oven to 375°F.
2.  Using an electric mixer, beat together the butter, coconut oil, and Splenda until light and creamy. Beat in the protein powder, coconut, and water, in that order, scraping down the sides of the bowl several times to make sure everything is well blended.
3.  Line a jelly roll pan with baking parchment, and turn the dough out onto it. Place another sheet of baking parchment on top, and press the dough out into a thin, even sheet.
4. Use a sharp knife, or better yet, a pizza cutter, to score the dough into small rectangles. Bake for 7-10 minutes, or until golden.
5. Cool and break apart.

PER SERVING:

• 1 gram of carbohydrates, a trace of fiber, and 6 grams of protein.