Pineapple White Chocolate Chunk Macaroons
A festive twist on the macaroon, with chunks of white chocolate and dried sweetened pineapple.
5 eggs whites, at room temperature
1/8 teaspoon salt
2 cups unsweetened shredded coconut
1 cup finely chopped sweetened dried pineapple
1 cup white chocolate chunks
1 teaspoon vanilla extract
Preheat oven to 350°F. In a large bowl, beat egg whites and salt with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Gently fold in coconut, pineapple, white chocolate and vanilla. Drop mixture in 2-tablespoon portions onto a large, parchment paper-lined baking sheet about 1 inch apart. Bake until set and golden brown on the bottom, about 15 minutes. Loosen by running a knife under each, and then serve warm or at room temperature. If you want to make ahead, cool and store in an airtight container for 3 to 5 days.
Per serving (about 1oz/30g-wt.): 130 calories (70 from fat), 8g total fat, 6g saturated fat, 0mg cholesterol, 40mg sodium, 9g total carbohydrate (1g dietary fiber, 11g sugar), 2g protein