Low Carb Cream Cheese & Lemon Macaroons

1. 1

   Preheat oven to 350 F. .

2. 2

   Combine the coconut, syrup or Splenda, whipping cream and vanilla.

3. 3

   Let sit for one hour.

4. 4

   Stir in the cream cheese until blended, then the egg. Mix well.

5. 5

   Stir in the macadamia nuts and lemon rind.

6. 6

   Drop by level tablespoons, into macaroon shaped mounds, on a parchment lined cookie sheet, 2-inches apart.

7. 7

   Bake approximately 15 minutes, until tops are lightly speckled with brown.

8. 8

   Total carbohydrates (with macadamia nuts): 26.8 Per cookie: 1.34

9. 9

   Total carbohydrates (without macadamia nuts): 22.2 Per cookie: 1.11.

* Per serving · 4 servings · Values may vary.

No additional tips available.