So full of joy!
Joyful Almond Macaroons
-
1/3 cup crushed pineapple in juice, drained
-
1 3/4 cup unsweetened shredded coconut
-
1 cup sugar
-
3/4 cup liquid egg whites (about 5 large eggs)
-
1/4 cup flour
-
1/8 tsp. salt
-
1/2 tsp. vanilla extract
-
30 whole raw almonds
-
1/4 cup semisweet chocolate chips
In a medium saucepan, cook the pineapple, coconut, sugar, egg whites, flour, and salt over medium-high heat. Stir constantly for about 5 minutes or until liquid has evaporated and mixture is sticky. Remove from heat, stir in vanilla, and refrigerate for one hour.
Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray or line it with a silicone baking mat.
Scoop out 30 tablespoon-size balls of dough onto the baking sheet, placing them 1/2 inch apart. Press an almond into the top of each. Bake for 20 to 25 minutes or until golden-brown. Transfer cookies to a wire rack and let cool completely, about 1 hour.
In a small bowl, microwave chocolate on 50% power until melted, stirring every 15 seconds. Spoon over cookies. Allow chocolate to harden before serving.
Recipe from Shape Magazine.
Using the Weight Watcher’s Recipe Builder, each cookie has 2 PointsPlus.
