Delectable cookies! These did not last the day with our family.

2/3 cup finely grated coconut,(unsweetened)
2 tbsp SPLENDA® Granular
1/2 cup butter, softened
2 tsp finely grated lemon peel
1 egg
1 cup SPLENDA® Granular
1 1/4 cups Gluten-Free Bake Mix (see link under recipes)
1/4 tsp baking soda
1/8 tsp salt
1/2 cup sour cream
1/2 cup sultanas, OR seedless raisins

Combine coconut and 2 tbsp SPLENDA® Granular and spread out on dinner plate. Set aside.

In food processor or in bowl with electric mixer, process butter and lemon peel. Add egg and 1 cup SPLENDA® Granular; process.

In medium bowl, combine Gluten-Free Bake Mix, baking soda and salt. Add to food processor alternately with sour cream. Mix in sultanas or raisins. Leave mixture on counter top or in refrigerator 20 minutes (I actually skipped this step this time and worked with the soft dough).

Roll teaspoons of cookie batter into balls and roll in sweetened coconut. Place on lightly greased cookie sheets, leaving spaces between cookies for slight spreading. Bake in 350°F oven 10 to 12 minutes, or until golden brown underneath. Cool on cookie sheets. Keep at room temperature or in refrigerator.

Nutritional Analysis: 48 cookies, 1 cookie per serving.
49.5 calories, 0.8 g protein, 3.8 g fat, 2.8 g carbs

Helpful Hints: For those people wanting to use my Low-Carb Bake Mix instead - use 1 1/2 cups (2.4 g carbs per serving)