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.