Cranberry Almond Macaroons

1. 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. 2

   Drop by rounded tablespoonfuls 2 in. apart onto a

3. 3

   coated with cooking spray. Bake at 325u00b0 for 10-15 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack.

4. 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.

No additional tips available.