A substantial coconut macaroon base with a delicious, thick chocolate coating. This would make an attractive square on a plate with several similar goodies. This recipe is from Splendid Low-Carbing for Life, Vol. 2

Macaroon Crust:
2 cups fine coconut (500 mL)
1/2 cup vanilla whey protein (125 mL)
24 SPLENDA® packets
4 oz butter, melted (113 g)
2 extra-large eggs, fork beaten
2/3 cup whipping cream (150 mL)
2/3 cup butter, melted (150 mL)
1/4 cup Da Vinci® Sugar Free Vanilla Syrup (50 mL)
2 cups SPLENDA® Granular (500 mL)
2/3 cup vanilla whey protein (150 mL)
2/3 cup skim, OR whole milk powder (150 mL)
1/4 tsp Thickening Agent, page 62 (1 mL)
2 oz unsweetened chocolate (60 g)
0.5 oz cocoa butter (15 g)

Macaroon Crust: In medium bowl, combine coconut, vanilla whey protein and SPLENDA®. Add butter and eggs; stir well. Pour into 9 x 13-inch (23 x 33 cm) glass baking dish and using plastic wrap, press crust out evenly. Bake in 350°F (180°C) oven 10 minutes.

Topping: In blender, combine whipping cream, butter, Da Vinci® Sugar Free Vanilla Syrup, SPLENDA® Granular, vanilla whey protein, skim or whole milk powder and Thickening Agent, page 62. Blend until smooth. In cereal bowl, melt chocolate 2 minutes on high power in microwave oven. In separate cereal bowl, melt cocoa butter 21/2 minutes or more on high power in microwave oven. Add melted chocolate and melted cocoa butter to blender; blend until smooth. Spread chocolate over cooled macaroon crust. Chill. Cut into squares.

Da Vinci® Alternative: Use water, 1/4 tsp (1 mL) vanilla extract and 1 SPLENDA® packet (optional).

Helpful Hint: Cereal bowls and contents will be very hot after microwaving. Be careful and use oven mitts. To melt chocolate, pour boiling water over chocolate in cereal bowl. When chocolate tests soft to a pointy knife, pour water off. This works so well - so easy!