Cranberry Almond Macaroons
Total TimePrep: 15 min. Bake: 10 min. + cooling
- 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
- 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.
Editor's NoteThis recipe was tested with Splenda no-calorie sweetener.
Nutrition Facts1 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.
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!
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.
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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