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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

“Almond Joy” Macaroons

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

Cookies reminiscent of the candy.

Rating:
Prep Time:	10 minutes
Cook Time:	30 minutes
Difficulty:	Easy

Nutrition Facts

Makes 30 servings
Amount Per Serving

Calories	53.0

Total Carbs	5.0 g

Dietary Fiber	0.4 g

Sugars	0.9 g

Total Fat	3.1 g

Saturated Fat	2.3 g

Unsaturated Fat	0.0 g

Potassium	16.7 mg

Protein	1.1 g

Sodium	19.8 mg

Dietary Exchanges 3.1 Fat, 0.0 Fruits, 0.2 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.6667
0.6667 cup Pineapple, crushed, canned, with juice, drained 1.0
1 cup flaked unsweetened coconut 26.0
26 each stevia packet 5.0
5 each egg whites 0.125
0.125 tsp salt 1.0
1 tsp vanilla extract 1.0
1 each cooking spray 0.25
0 1/4 cup whole almonds 0.5
0 1/2 cup semi sweet chocolate chips

Directions

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.
Remove from the heat, stir in the vanilla, and refrigerate for at least 1 hour or up to 2 weeks.
To bake the cookies, preheat the oven to 350°F with a rack in the Center position.
Coat a baking sheet with pan spray or line it with a silicone baking mat.
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.
Arrange the cookies on the prepared baking sheet, spacing them about 1/2" apart (they will not spread).
Press an almond into the top of each cookie.
Bake for 20 to 25 minutes, until the cookies are golden brown. Halfway through the baking time, rotate the pan from front to back.
Transfer the cookies to a wire rack and let them cool completely, about 1 hour.
Melt the chocolate in the top of a double boiler until you can stir it smooth. (Alternatively, use a microwave oven.)
Spoon the melted chocolate over the cookies in a zigzag pattern. Allow the chocolate to harden before serving.