These cookies taste just like Almond Joy! I was so excited about making these and they are only 85 calories for 1! Set aside some time to make these, they only bake for 20 mins, but you have to leave them cool 2 times for an hour each. It is worth it, I promise.
1/3 cup crushed pineapple in juice, drained (I used 1/3 cup pureed pineapple)
1 3/4 cups unsweetened shredded coconut
1 cup sugar
3/4 cup liquid egg whites
1/4 cup all purpose flour
1/2 teaspoon pure vanilla extract
30 raw whole almonds
1/4 cup semisweet choc chips
1. In a medium sauce pan, cooke the first 6 ingredients over medium-high, stirring constantly for 5 mins. You want the mixture sticky, liquid evaporated. Remove from heat, stir in vanilla, and refrigerate for 1 hour in a bowl
2. Preheat oven for 350, coat a cookie sheet with foil. Scoop out 30 tablespoons sized balls of dough onto the sheet 1/2 inch apart. They do not expand much and all 30 will fit. Press and almond into the top of each.
3. Bake 20-25 mins until golden brown, rotate pan half way through. Transfer cookies to a wire rack and let cook completely for 1 hour.
4. In a small, heat safe bow, microwave choc chips for 25 seconds, stir in 5-sec intervals until melted. Spoon choc over cookies in a zig-zag pattern. Allow choc to harden before serving.
I found this in the Shape magazine and it was adapted from Sweet & Skinny by Marisa Churchill. I really want to check out more of her recipes because I loved this so much. Enjoy!