Instructions: Preheat oven to 350 degrees.

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.

This recipe yields 20 cookies.

Yield: 20 cookies

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