Gluten-Free 'Almond Joy' Macaroons

524SHARES

4.8 of 5 (4)
Create a Recipe Makeover
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
Report Inappropriate Recipe

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





524SHARES

Great Stories from around the Web

Rate This Recipe

Member Ratings For This Recipe


  • Incredible!
    6 of 6 people found this review helpful
    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!


    Was this review helpful?   yes  No

  • Incredible!
    3 of 3 people found this review helpful
    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. :-)


    Was this review helpful?   yes  No


  • 2 of 13 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

    Reply from MARISACHURCHILL (6/11/15)
    Correct, both are natural, what I mean is that sugar is empty calories while pineapple contains natural sugar so will give you sweetness ANDF provide vitamin C, bromelain and fiber. Plus has fewer calories per cup than sugar, so it's a great replacement for some of that sugar. :)


    Was this review helpful?   yes  No
  • I do not use cornstarch. Typically when a recice calls for it, I use tapioca flour. Do you think that would work? - 6/11/15

    Was this review helpful?   yes  No
  • I'm going to try this recipe. Love just about anything with coconut in it. Always loved Almond Joy bars, and they are gluten-free but certainly more calories than these treats.
    - 6/11/15

    Was this review helpful?   yes  No
  • These were a big hit in our home! - 6/11/15

    Was this review helpful?   yes  No
  • ALMOND JOY....MY FAVORITE CANDY ALSO

    Going to try this out mmmmmmmmmmmmmm - 6/11/15

    Reply from MARISACHURCHILL (6/11/15)
    Hope you do! :)


    Was this review helpful?   yes  No


  • 0 of 6 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

    Was this review helpful?   yes  No