Cranberry Almond Macaroons

• 2 egg whites
• 1/4 teaspoon almond extract
• Sugar substitute equivalent to 2 tablespoons sugar
• 1 cup sweetened shredded coconut
• 1/4 cup dried cranberries, chopped
• 1/4 cup chopped almonds
• 1/4 cup semisweet chocolate chips, melted

1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add extract; beat on medium speed until soft peaks form. Gradually beat in sugar substitute on high until stiff glossy peaks form. Fold in the coconut, cranberries and almonds.
2. Drop by rounded tablespoonfuls 2 in. apart onto a
3. coated with cooking spray. Bake at 325u0b0 for 10-15 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack.
4. Spread about 1 teaspoon melted chocolate on the bottom of each cookie. Place on waxed paper with chocolate side up; let stand until set.

egg whites, almond extract, sugar substitute, coconut, cranberries, almonds, semisweet chocolate chips

Taken from www.tasteofhome.com/recipes/cranberry-almond-macaroons/ (may not work)