Gluten-Free 'Almond Joy' Macaroons
- Number of Servings: 30
Ingredients
1/3 cup unsweetened crushed pineapple, well drained1 3/4 cup unsweetened shredded coconut3/4 cup sugar3/4 cup liquid or fresh egg whites (about 5 large whites)2 tablespoons cornstarch Pinch of salt1/2 teaspoon pure vanilla extract30 whole almonds1/4 cup semisweet chocolate chips
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: Makes 30 cookies
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: Makes 30 cookies
Nutritional Info 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
Member Reviews
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MKCS1965
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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CD12516394
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. :)
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CATSANDGARDENS
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. :-)