Cranberry Almond Macaroons Recipe

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Cranberry Almond Macaroons Recipe
Cranberry Almond Macaroons Recipe photo by Taste of Home
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Cranberry Almond Macaroons Recipe

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Publisher Photo
You'll relish this guilt-free take on a classic cookie, enhanced with cranberries and luscious dark chocolate. “My son is diabetic, and he loves these,” says Ramona Cornell of Levittown, New York. “A co-worker calls them 'a piece of coconut heaven'.”
MAKES:
11 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min. + cooling
MAKES:
11 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min. + cooling

Ingredients

  • 2 egg whites
  • 1/4 teaspoon almond extract
  • Sugar substitute equivalent to 2 tablespoons sugar
  • 1 cup sweetened shredded coconut
  • 1/4 cup dried cranberries, chopped
  • 1/4 cup chopped almonds
  • 1/4 cup semisweet chocolate chips, melted

Directions

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.
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.
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.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Cranberry Almond Macaroons in Cooking for 2 Fall 2007 , p56

Nutritional Facts

1 each: 91 calories, 6g fat (3g saturated fat), 0 cholesterol, 33mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 2 egg whites
  • 1/4 teaspoon almond extract
  • Sugar substitute equivalent to 2 tablespoons sugar
  • 1 cup sweetened shredded coconut
  • 1/4 cup dried cranberries, chopped
  • 1/4 cup chopped almonds
  • 1/4 cup semisweet chocolate chips, melted
  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.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Cranberry Almond Macaroons in Cooking for 2 Fall 2007 , p56

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Reviews forCranberry Almond Macaroons

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MY REVIEW
bbrunsvold User ID: 8628482 237871
Reviewed Nov. 22, 2015

"Awesome recipe! Didn't have almonds but they were great without (will add them next time). If you like Almond Joys you will LOVE this recipe! I used organic sugar, organic unsweetened coconut and reduced sugar dried cranberries and they still had a great sweet flavor! Thanks for sharing!"

MY REVIEW
N.Camp User ID: 5463765 99722
Reviewed Dec. 14, 2011

"I loved these! It was great that it made a small batch, just when you need a little nosh. :-) The almonds & cranberries were such an added bonus to the texure. Using dark chocolate for the bottoms was good too. Will be making again, and again."

MY REVIEW
[email protected] User ID: 4326693 74108
Reviewed Dec. 18, 2010

"I have made this twice already and everyone that tastes them loves them. Wish you had the nutrition facts with the recipe though."

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