Almond Orange Macaroons
|Blanched slivered almonds||1⁄2 Cup (8 tbs)|
|Unsweetened shredded coconut||3 Tablespoon|
|Sugar substitute||1 Tablespoon|
|Orange zest||1⁄2 Teaspoon, grated|
|Egg white||1 Large|
1. Preheat oven to 350°F. Lightly coat a baking sheet with cooking spray.
2. Combine 1/2cup of the almonds, coconut, and sugar substitute in a food processor and pulse until almonds are finely ground. Add orange zest and egg white and pulse until combined.
3. Roll mixture into 16 balls; set 1 to 2 inches apart on baking sheet. Slightly flatten balls and top each with 1 of the remaining 16 almond slivers, pressing gently. Bake until bottoms of macaroons are lightly browned, about 10 minutes. Transfer cookies to a rack to cool completely.
4. Microwave chocolate in a bowl until melted, about 1 minute. Dip knife in chocolate and drizzle chocolate on macaroons. Refrigerate until chocolate hardens.
Serving size: Complete recipe
Calories 977 Calories from Fat 791
% Daily Value*
Total Fat 88 g135.1%
Saturated Fat 29.8 g149%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 66 mg2.8%
Total Carbohydrates 35 g11.6%
Dietary Fiber 19 g76.1%
Sugars 7.3 g
Protein 33 g65.9%
Vitamin A 0.2% Vitamin C 6.8%
Calcium 32.3% Iron 29.7%
*Based on a 2000 Calorie diet