Chocolate Macaroon Squares

Macaroon Crust:
2 cups fine coconut
(unsweetened)
1/2 cup vanilla whey protein
24 Splenda packets
4 oz butter, melted
2 extra-large eggs, fork beaten

Topping:
2/3 cup whipping cream
2/3 cup butter, melted
1/4 cup DaVinci's Sugar Free Vanilla Syrup
2 cups SPLENDA® Granular
2/3 cup vanilla whey protein
2/3 cup skim, OR whole milk powder
1/4 tsp Thickening Agent (mine or, Xanthan gum etc.)
2 oz unsweetened chocolate
0.5 oz cocoa butter

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

Topping: In blender, combine whipping cream, butter, Da Vinci's Sugar Free Vanilla Syrup, Splenda Granular, vanilla whey protein, skim or whole milk powder and Thickening Agent. Blend until smooth. In cereal bowl, melt chocolate 2 minutes on high power in microwave oven. In separate cereal bowl, melt cocoa butter 2 1/2 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.

Nutritional Analysis: 54 squares, 1 square:
95.5 calories; 2.4 g protein; 8.4 g fat; 2.4 g carbs

Variation: Da Vinci Alternative: Use water, 1/4 tsp vanilla extract and 1 Splenda packet (optional).