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Cranberry Almond Macaroons

You'll relish this guilt-free take on a classic cookie, enhanced with cranberries and luscious dark chocolate. “My son is diabetic, and he loves these,” says Ramona Cornell of Levittown, New York. “A co-worker calls them 'a piece of coconut heaven'.”
  • Total Time
    Prep: 15 min. Bake: 10 min. + cooling
  • Makes
    11 cookies

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 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.
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