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Hi Karen! I've had fun with many of your recipes, but have a question about this one (and others that use Macadamia Nuts). The only Macadamia's I find are the ones in the jar which are salted. Is this the kind to use for things like these macaroons and your choc. truffle recipe? I want to be sure before I screw up a recipe with expensive (but salty) nuts! Thanks!

Thanks GJM!

If you have doubts about the macadamias, you can use almonds instead and adjust the carb count. The salted ones will be fine to use if you like the taste of them, or don't have to use any at all. They are nice in the chocolate, but not essential in the macaroons.

Is there a bulk food or natural foods store in your area? Give them a call as they would be your best source of macadamias.

Karen

Karen On the recipe for Cream Cheese and Lemon Macaroons there is no tempature to bake the cookies at Help! I/m getting ready to throw them in the oven at 350 hope thats ok. Let me know the right temp. for the next time please.
Thanks Susan

Whoops!~

Yep! It's 350 F. I'll get that fixed. Thanks for pointing it out.

Karen

Thanks Karen for the recipe. Can I eat these on induction? I hope so but if I can't I well fix them soon after I finish induction. coming up and these whould be great.

Nope! It's best to eat stuff like this on a really occasional basis or you could get into big trouble!

Karen

I didn't think I could and I well not make them for awhile but I have a copy printed out for later.
Karen, do no of a recipe I can eat while on induction.

The Coffee Jelly is good and low in carbs and just plain old SF Jello is great. You can make it with half water and half cream for something more interesting.

Karen

Hey, greetings, GMurphy (and sorry this is SO long after your note).

I made the macaroons for Christmas, though, and thought it might help somebody else here.

I basically quickly rinsed off about a cup of macadamias (the roasted salted Mauna Loa ones) and then spread them out on a cookie sheet and popped them into a preheated 350F oven for 10 minutes, watching them the whole time. They browned nicely around the edges and smelt fabulous. Once they were cooled, into the food processor, a few pulses and "voila!" I had yummy golden macadamia crumbs with hardly any salt.

I think I'd sprinkle them on top of the macaroons in future, just to admire them, but it worked just fine and nothing was ruined.

Hope this helps somebody

Karen, what is Coffee jelly?

The recipe is in my recipe section.

Karen

I was looking in my Food Count BIBLE...and it states that the fiber count is 7.2 (for coconut)

If we subtract that by the 12.2 count....we come out with 5 !!!

Please tell me I'm right!!

Less carbs per cookie????

hugs....Cin

You are right!

THis was - I think - recipe #3 that was posted, way before fitday existed.

I should revise the older ones!

Karen

Right ON!! You sure made my day. I couldn't find mac nuts where I live. I put in a couple tbsp more of cream by accident so our my total for the entire recipe is 13.8

I got 12 cookies (yep, large, hehehe).
Sooo...about a carb a treat!


What a wonderful treat!

hugs...cin

Hi Karen,

Just wanted to let you know that I have made a couple of batches of the macaroons...totally devine!

I will be stocking the tins with these as an Xmas treat. I thought I might drizzle some LC chocolate on the top as a kind of icing, and to make them a bit more indulgent.

.....you are a God send

Lesley