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    Lemon & Cream Cheese Macaroons


    Source of Recipe


    www.cyber-kitchen.com

    List of Ingredients




    1 cup unsweetened coconut
    2 Tbsp. Da Vinci sugar free hazelnut syrup or 4 pkts. Splenda
    1/2 cup whipping cream
    1/2 tsp. vanilla
    4 Tbsp. cream cheese, at room temperature
    1 egg 1/4 cup macadamia nuts, finely chopped (optional)
    1/2 tsp. lemon zest

    Recipe



    Preheat oven to 325ºF. 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. Makes 20

 

 

 

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