1/2 c erythritol (we used powdered Swerve sweetie ) 1/2 c coconut cream 1/4 c melted coconut oil or melted cacao butter 2 large egg yolks 1 t vanilla extract Whisk ALL of the above together until smooth, then pour over the baked cookie base
1 cup of roughly chopped macadamia nuts 1 cup of unsweetened shredded coconut . Put nuts evenly all over cream, then add coconut all over the nuts. Bake @ 300 (lowered temp) for 25-30 mins until lightly browned. Let cool on the counter for an hour, THEN let cool in the fridge for at least an hour! Once done cut into 2” squares.