Cream Cheese & Lemon Macaroons
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Ingredients1 cup unsweetened coconut2 tablespoons sugar-free hazelnut syrup or 4 (1 g) packets Splenda sugar substitute1/2 cup whipping cream1/2 teaspoon vanilla4 tablespoons cream cheese, at room temp1 egg1/4 cup macadamia nuts, finely chopped (optional)1/2 teaspoon lemon zest
Directions
1.Preheat oven to 350 F. .
2.Combine the coconut, syrup or Splenda, whipping cream and vanilla.
3.Let sit for one hour.
4Stir in the cream cheese until blended, then the egg. Mix well.
5.Stir in the macadamia nuts and lemon rind.
6.Drop by level tablespoons, into macaroon shaped mounds, on a parchment lined cookie sheet, 2-inches apart.
7.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
1.Preheat oven to 350 F. .
2.Combine the coconut, syrup or Splenda, whipping cream and vanilla.
3.Let sit for one hour.
4Stir in the cream cheese until blended, then the egg. Mix well.
5.Stir in the macadamia nuts and lemon rind.
6.Drop by level tablespoons, into macaroon shaped mounds, on a parchment lined cookie sheet, 2-inches apart.
7.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
Nutritional Info Amount Per Serving
- Calories: 114.5
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 70.0 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 0.5 g
- Protein: 1.0 g
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