Yesterday, the overwhelming need for something sweet, um, overwhelmed me and I couldn't rest until I had tasted something containing sugar and possibly chocolate.
These fluffy, light coconut and lemon macaroons hit the spot.
Recipe : Lemon macaroons
Adapted from The Low Carb Gourmet by Karen Barnaby
1 cup unsweetened shredded coconut
2 tbsp sugar
1/2 cup whipping cream
1/2 tsp vanilla extract
1/4 cup cream cheese
1 large egg
1/2 tsp finely grated lemon zest
Mix the coconut, sugar, cream and vanilla together in a bowl and let sit for 1 hour.
Heat the oven to 350oF and line a baking sheet with parchment paper.
Stir the cream cheese well into the coconut mixture until thoroughly combined.
Add the egg and mix well, followed by the lemon rind.
Drop tbsp of the mixture onto the tray about 2 inches apart. Bake for about 15 minutes until they are lightly browned.
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