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Cranberry Almond Macaroons

 Cranberry Almond Macaroons
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'.”
11 ServingsPrep: 15 min. Bake: 10 min. + cooling


  • 2 egg whites
  • 1/4 teaspoon McCormick® Pure 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


  • 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.
Nutritional Facts: 1 cookie equals 91 calories, 6 g fat (3 g saturated fat), 0 cholesterol, 33 mg sodium, 10 g carbohydrate, 1 g fiber,

2 of 2

Cranberry Almond Macaroons (continued)

Nutritional Facts: 2 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.