Low carb coconut macaroons

Ingredients for 15 biscuits:

• 100g Quark
• 100g cream cheese
• 1tbsp coconut oil
• 30g ground almonds
• 10g coconut flour
• 50g erythritol powder
• 1 tsp bourbon vanilla (or inside of one pod)
• 15 whole skinned almonds
• 200g coconut flakes

Preparation:

Mix the quark, cream cheese and coconut oil well in a bowl. In a separate bowl, mix the ground almonds, coconut flour, erythritol powder and vanilla and add to the quark mixture. Knead well by hand and form into about 15 little balls. Press an almond in the centre of each ball. Roll them in the coconut flakes, cover and chill for 3 hours in the fridge.