Digital Access

Digital Access
Access nwherald.com from all your digital devices and receive breaking news and updates from around the area.

Home Delivery

Home Delivery
Local news, prep sports, Chicago sports, local and regional entertainment, business, home and lifestyle, food, classified and more! News you use every day! Daily, weekend and Sunday packages.

Text Alerts

Text Alerts
Stay connected to us wherever you are! Get breaking news updates along with other area information sent to you as a text message to your wireless device.

Email Newsletters

Email Newsletters
We'll deliver news & updates to your inbox. Plan your weekend and catch up on the news with our newsletters.

BC-US--Food-Holiday Cookies-Day 12

Fruity inspirations: tropical almond macaroons

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 fruit should help get you into a more equatorial mood.

Tropical Almond Macaroons

Start to finish: 40 minutes

Makes 60 cookies

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 F. 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.

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.

Loading more