Cranberry Almond Macaroons |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 11 |
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You'll relish this guilt-free take on a classic cookie, enhanced with cranberries and luscious dark chocolate. âMy son is diabetic, and he loves these,â says Ramona Cornell of Levittown, New York. âA co-worker calls them 'a piece of coconut heaven'.â Ingredients:
2 egg whites |
1/4 teaspoon almond extract |
sugar substitute equivalent to 2 tablespoons sugar |
1 cup flaked coconut |
1/4 cup dried cranberries, chopped |
1/4 cup chopped almonds |
1/4 cup semisweet chocolate chips, melted |
Directions:
1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add extract; beat on medium speed until soft peaks form. Gradually beat in sugar substitute on high until stiff glossy peaks form. Fold in the coconut, cranberries and almonds.
2. Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet coated with cooking spray. Bake at 325° for 10-15 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack.
3. Spread about 1 teaspoon melted chocolate on the bottom of each cookie. Place on waxed paper with chocolate side up; let stand until set. Yield: 11 cookies.
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