Cream Cheese And Lemon Macaroons

Recipe Ingredients

1 cup	93g / 3.3oz	Unsweetened coconut
2 tablespoons	30ml	Da Vinci sugar free hazelnut syrup
		= (or 4 packets Splenda)
1/2 cup	118ml	Whipping cream
1/2 teaspoon	2.5ml	Vanilla
4 tablespoons	60ml	Cream cheese - room temperature
1		Egg
1/4 cup	36g / 1.3oz	Finely-chopped macadamia nuts - (optional)
1/2 teaspoon	2.5ml	Lemon zest

Recipe Instructions

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

Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca

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