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dietary

Carb Safe
≤ 30g
Low Carb
≤ 15g
Very Low Carb
≤ 3g
Low Cholesterol
≤ 60mg (main dish)
≤ 20mg (all others)
Low Calorie
≤ 360 calories (main dish)
≤ 120 calories (all others)
Low Saturated Fat
≤ 3g (main dish)
≤ 1g (all others)

total time

≤ 10 minutes ≤ 20 minutes ≤ 30 minutes

Difficulty

Easy Intermediate Difficult

“Almond Joy” Macaroons
 
Source: Sweet & Skinny: 100 Recipes for Enjoying Life's Sweeter Side Without Tipping the Scales by Marisa Churchill

Cookies reminiscent of the candy.

Rating:
Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: EASY

Nutrition Facts

Makes 30 servings
Amount Per Serving
Calories 53
Total Carbs 5 g
Dietary Fiber 0.4 g
Sugars 0.9 g
Total Fat 3.1 g
Saturated Fat 2.3 g
Unsaturated Fat 0.8 g
Potassium 16.7 mg
Protein 1.1 g
Sodium 19.8 mg
Dietary Exchanges
1/2 Fat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 cup flaked unsweetened coconut
26 stevia packet (recipe developed with Truvia brand)
5 egg whites
0.12 tsp salt
1 tsp vanilla extract
1 cooking spray
0.25 cup whole almonds (about 30 nuts)
0.5 cup semi sweet chocolate chips
0.67 cup Pineapple, crushed, canned, with juice, drained


Directions

1 Put the pineapple, coconut, sugar substitute, egg whites, and salt into a medium saucepan and cook over medium-high heat, stirring constantly, for 5 to 6 minutes, until all of the liquid has evaporated and the mixture is sticky.
2 Remove from the heat, stir in the vanilla, and refrigerate for at least 1 hour or up to 2 weeks.
3 To bake the cookies, preheat the oven to 350°F with a rack in the Center position.
4 Coat a baking sheet with pan spray or line it with a silicone baking mat.
5 Scoop out tablespoon-size balls of the mixture to make about 30 cookies. If the dough is too dry to scoop, stir in 1 tablespoon water before scooping.
6 Arrange the cookies on the prepared baking sheet, spacing them about 1/2" apart (they will not spread).
7 Press an almond into the top of each cookie.
8 Bake for 20 to 25 minutes, until the cookies are golden brown. Halfway through the baking time, rotate the pan from front to back.
9 Transfer the cookies to a wire rack and let them cool completely, about 1 hour.
10 Melt the chocolate in the top of a double boiler until you can stir it smooth. (Alternatively, use a microwave oven.)
11 Spoon the melted chocolate over the cookies in a zigzag pattern. Allow the chocolate to harden before serving.
Additional Information
Store the cookies in an airtight container at room temperature for up to 1 week.


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