Karen's Gourmet
 Low-Carb Recipes

Cream Cheese and Lemon Macaroons

Makes 20

• 1 cup unsweetened coconut 12.2 gr
• 2 Tbsp. Da Vinci sugar free hazelnut syrup or 4 pkts.Splenda 4.0 gr
• 1/2 cup whipping cream 3.3 gr
• 1/2 tsp. vanilla 
• 4 Tbsp. cream cheese, at room temperature 2.0 gr
• 1 egg 0.6 gr
• 1/4 cup macadamia nuts, finely chopped (optional) 4.6 gr
• 1/2 tsp. lemon zest 0.1 gr

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 for approximately 15 minutes, until the 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