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joyful almond macaroons

23 Apr

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.

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One response to “joyful almond macaroons

  1. Allison

    April 24, 2012 at 9:41 am

    Yum! Looks delicious.

     

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