Low Carb Cream Cheese & Lemon Macaroons - cooking recipe

Ingredients

1 cup unsweetened coconut
4 tablespoons sugar-free hazelnut syrup or (1 g) packets Splenda sugar substitute
1/2 cup whipping cream
1/2 teaspoon vanilla
4 tablespoons cream cheese, at room temp
1 egg
1/4 cup macadamia nuts, finely chopped (optional)
1/2 teaspoon lemon zest

Preparation

Preheat oven to 350 F. .
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 approximately 15 minutes, until tops are lightly speckled with brown.
Total carbohydrates (with macadamia nuts): 26.8 Per cookie: 1.34
Total carbohydrates (without macadamia nuts): 22.2 Per cookie: 1.11.