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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 73.3
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 11.6 mg
  • Total Carbs: 8.6 g
  • Dietary Fiber: 0.8 g
  • Protein: 1.3 g

View full nutritional breakdown of Gluten-Free 'Almond Joy' Macaroons calories by ingredient
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Gluten-Free 'Almond Joy' Macaroons

Submitted by: MARISACHURCHILL
Gluten-Free 'Almond Joy' Macaroons

Introduction

This version of macaroon cookies is reminiscent of the popular Almond Joy candy bars. In this recipe, pineapple replaces some of the sugar for natural sweetness, and egg whites are used in place of condensed milk for a lighter and healthier macaroon. This version of macaroon cookies is reminiscent of the popular Almond Joy candy bars. In this recipe, pineapple replaces some of the sugar for natural sweetness, and egg whites are used in place of condensed milk for a lighter and healthier macaroon.
Number of Servings: 30

Ingredients

    1/3 cup unsweetened crushed pineapple, well drained
    1 3/4 cup unsweetened shredded coconut
    3/4 cup sugar
    3/4 cup liquid or fresh egg whites (about 5 large whites)
    2 tablespoons cornstarch
    Pinch of salt
    1/2 teaspoon pure vanilla extract
    30 whole almonds
    1/4 cup semisweet chocolate chips

Tips

Love this recipe? Check out Marisa Churchill's cookbook Sweet & Skinny: 100 Recipes for Enjoying Life's Sweeter Side Without Tipping the Scales for more low-fat, low-sugar recipes to keep you slim while satisfying your cravings!



Directions

Put the pineapple, coconut, sugar, egg whites, cornstarch 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 thick like oatmeal. (The mixture may brown along the bottom of the pan.) Remove from the heat, stir in the vanilla, and refrigerate for at least 1 hour.

To bake the cookies, preheat the oven to 350░F. Coat a baking sheet with pan spray or line with a silicone baking mat.

Scoop out tablespoon-sized balls of the mixture. Arrange the cookies on the baking sheet about 1/2-inch apart (they will not spread). Press an almond into the top of each cookie. Bake about 20 minutes, until the cookies are golden brown. Halfway through the baking time, rotate the pan for even baking. Cool the cookies for about 1 hour.

Melt the chocolate in the microwave. Spoon the melted chocolate over the cookies in a zigzag pattern. Allow the chocolate to harden. Cookies can be stored in an airtight container at room temperature for up to 5 days.


Serving Size:áMakes 30 cookies






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Member Ratings For This Recipe



  • 1 of 4 people found this review helpful
    Table sugar is as natural as pineapple. There's no difference as to its naturalness. It's great to cut back/out on both/either. Using the egg whites is great. I will leave out the pineapple that was never in Almond Joy. - 6/12/14

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  • I made this recipe for my daughter for her 29th birthday. It was a hit! She loved almond joy candy bars as a child but is now eating gluten-free. It was the perfect dessert for her! Thanks for sharing it on spark! - 7/9/14

    Reply from MARISACHURCHILL (7/9/14)
    I'm so glad your daughter enjoyed my macaroons. I too was a big Almond Joy fan as a kid, hence the inspiration/motivation to create a healthier/lighter version. Happy birthday to her, and thank you for taking the time to post your comment!


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  • A new family favorite. - 6/29/14

    Reply from MARISACHURCHILL (6/29/14)
    It's one of my favorites too, and so much better for you than macaroons made with condensed milk! Glad you guys enjoyed my recipe. :-)


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  • 0 of 2 people found this review helpful
    I will try this recipe when my Grand-daughter is here with me next week. It sounds very good. - 6/12/14

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