Remember my Sweet & Skinny nametag book?
This week I decided to try the recipe for “Almond Joy” Macaroons. In this version crushed pineapple replaces some of the coconut for some natural sweetness with fewer calories.
Please forgive my second grade level chocolate drizzling skills!
Ingredients
- 1/3 cup crushed pineapple
- 1 and 3/4 cups unsweetened shredded coconut
- 1 cup sugar
- 3/4 cup egg whites
- 1/4 cup flour
- 1/2 tsp vanilla extract
- Almonds
- 1/4 cup Semisweet chocolate chips
Put the first five ingredients into a medium saucepan and cook over medium-high heat stirring constantly for 5-6 minutes or until liquid has evaporated. Remove from heat and stir in vanilla. Refrigerate for one hour.
Bake the cookies at 350 for 20-25 minutes on a greased baking sheet. Press an almond on top of each ball of dough before baking. Melt chocolate chips and drizzle over cookies in a zigzag pattern. Allow the chocolate to harden before serving.
Kevin’s reaction? THE BEST COOKIES YOU’VE MADE IN DENVER.
2 seconds later. “Can I have another one?”
Kevin made himself a special cookie completely coated in chocolate.
P.S. If you look in the background you can see the answer to yesterday’s gift guessing question!
Denver Cookie Fridays include:
DIY Thin Mints and Three-Ingredient Fluffernutter Cookies
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Those look yummy! Can you taste any of the pineapple or does it taste like an almond joy?
It definitely tastes like Almond Joy, but there’s a little hint of pineapple if you’re thinking about it.
Otherwise you might not really guess.
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That’s not completely covered in chocolate. I can still see coconut. Maybe he needs lessons.
Hahahahahaha!!! He was probably afraid to drown any of the cookie goodness. Maybe I’ll let him try again.