Cream Cheese, Coconut and Lemon Mounds

.

1 cup unsweetened finely shredded coconut

1� tsps. each Splenda and Sugar Twin or 2 tbsps. Splenda

� cup whipping cream

� tsp. pure vanilla extract

� cup cream cheese (at room temperature)

1 large egg

� tsp. finely grated lemon rind

.

In a medium bowl, mix coconut mixture, cream and vanilla. Let sit for 1hour. Preheat oven to 350*F. Line baking sheet with parchment paper.

Stir cream cheese into the coconut mixture until blened. Add the egg and miz well. Stir in the lemon rind.

Drop by level tablespoons into macaroon shaped mounds, 2-in. apart on prepared baking sheet. Bake for about 15 mins, until the tops are lightly speckled with brown.

Keep refridgerated or frozen to prevent spoilage.

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