This is an archived article that was published on sltrib.com in 2013, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
Face it. The dark days of winter may bring the holidays, but they also bring a longing for warmer, sunnier weather. So we decided to give a tropical makeover to a classic cookie the macaroon. The combination of dark rum, dried pineapple and either coconut or maraschino cherries should help get you into a more equatorial mood.
TROPICAL ALMOND MACAROONS
Two (8-ounce) cans almond paste
3/4 cup sugar
4 egg whites
1 tablespoon dark rum
1 cup finely diced dried pineapple
Maraschino cherries (patted dry and halved) or flake coconut, to garnish
Heat the oven to 325 degrees. Line 2 baking sheets with kitchen parchment.
In the bowl of a stand mixer, break up the almond paste into pieces. Add the sugar and beat until smooth. Add the egg whites and beat again until smooth. Stir in the rum and pineapple.
Drop the dough by the teaspoonful onto the prepared baking sheets. Garnish each cookie with a well-dried cherry half or a piece of coconut. Bake for 20 to 25 minutes, or until lightly golden brown and dry to the touch. Store in an airtight container at room temperature.
Start to finish • 40 minutes
Makes • 60 cookies
Nutrition information per cookie • 50 calories; 20 calories from fat (40 percent of total calories); 2 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 7 g carbohydrate; 0 g fiber; 6 g sugar; 1 g protein; 5 mg sodium.