Source: Sweet & Skinny: 100 Recipes for Enjoying Life's Sweeter Side Without Tipping the Scales by Marisa Churchill

Cookies reminiscent of the candy.

Servings

1 cup flaked unsweetened coconut
26 stevia packet (recipe developed with Truvia brand)
5 egg whites
0.12 tsp salt
1 tsp vanilla extract
1 cooking spray
0.25 cup whole almonds (about 30 nuts)
0.5 cup semi sweet chocolate chips
0.67 cup Pineapple, crushed, canned, with juice, drained

1 Put the pineapple, coconut, sugar substitute, egg whites, and salt into a medium saucepan and cook over medium-high heat, stirring constantly, for 5 to 6 minutes, until all of the liquid has evaporated and the mixture is sticky.
2 Remove from the heat, stir in the vanilla, and refrigerate for at least 1 hour or up to 2 weeks.
3 To bake the cookies, preheat the oven to 350°F with a rack in the Center position.
4 Coat a baking sheet with pan spray or line it with a silicone baking mat.
5 Scoop out tablespoon-size balls of the mixture to make about 30 cookies. If the dough is too dry to scoop, stir in 1 tablespoon water before scooping.
6 Arrange the cookies on the prepared baking sheet, spacing them about 1/2" apart (they will not spread).
7 Press an almond into the top of each cookie.
8 Bake for 20 to 25 minutes, until the cookies are golden brown. Halfway through the baking time, rotate the pan from front to back.
9 Transfer the cookies to a wire rack and let them cool completely, about 1 hour.
10 Melt the chocolate in the top of a double boiler until you can stir it smooth. (Alternatively, use a microwave oven.)
11 Spoon the melted chocolate over the cookies in a zigzag pattern. Allow the chocolate to harden before serving.

Store the cookies in an airtight container at room temperature for up to 1 week.