Low Carb Cream Cheese & Lemon Macaroons

Recipe by Nana Lee
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READY IN: 25mins
YIELD: 20 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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