If you like coconut, these pretty cookies will make you very happy.

2 eggs
3/4 cup SPLENDA® Granular (175 mL)
1/3 cup powdered erythritol (75 mL)
1/2 cup Low-Carb Bake Mix, (125 mL)
1/4 tsp baking powder (1 mL)
1/8 tsp salt (0.5 mL)
1 tbsp butter, melted (15 mL)
1 tsp vanilla extract (5 mL)
2 cups unsweetened coconut (500 mL)
  (finely desiccated)
1 square unsweetened chocolate, melted (30 g)

In food processor, process eggs.  Add SPLENDA® Granular and powdered erythritol.  In small bowl, combine Low-Carb Bake Mix, page___, baking powder and salt.  Add to egg mixture; process.  Add butter, vanilla extract and coconut; process briefly and stir to mix well.  Divide batter in half and stir chocolate into one half.  Drop a spoonful of the chocolate batter next to a spoonful of the vanilla batter on a greased cookie sheet, being careful to use two different teaspoons.  Make sure the cookies are touching.

Place a tiny piece of red cherry on each cookie half, if desired (0.5 g carbs).  Bake in 350°F (180°C) oven 12 to 15 minutes, or until lightly brown underneath.

Nutritional Analysis:  18 cookies, 1 cookie:
115.2 calories; 2.8 g protein; 9.8 g fat; 2.1 g carbs