Cream Cheese And Lemon Macaroons

By á-174942

Ingredients

• 1 cup unsweetened coconut
• 2 tablespoons Da Vinci sugar free hazelnut syrup (or 4 packets Splenda)
• 1/2 cup whipping cream
• 1/2 teaspoon vanilla
• 4 tablespoon cream cheese room temperature
• 1 egg
• 1/4 cup finely-chopped macadamia nuts (optional)
• 1/2 teaspoon lemon zest

Details

Servings 20

Preparation

Step 1

Preheat oven to 350 degrees.

Combine the coconut, syrup or Splenda, whipping cream and vanilla. Let sit for one hour. Stir in the cream cheese until blended, then the egg. Mix well. Stir in the macadamia nuts and lemon rind.

Drop by level tablespoons, into macaroon shaped mounds, on a parchment lined cookie sheet, 2 inches apart. Bake for approximately 15 minutes, until the tops are lightly speckled with brown.

This recipe yields 20 cookies.

Total Carbohydrates (with macadamia nuts): 26.8 grams Per cookie: 1.34 grams
Total Carbohydrates (without macadamia nuts): 22.2 grams Per cookie: 1.11 grams