You could substitute other nuts for the almonds here. Try pecans or walnuts for a change. And try a different dried fruit, too.
1-1/4 cups old-fashioned rolled oats
3 ounces slivered almonds
2/3 cup sugar
2 tablespoons plain dried breadcrumbs
2 large egg whites
1/4 teaspoon almond extract
2 tablespoons dried cranberries
1 Preheat the oven to 350°F. Spread the oats and almonds on a jelly-roll pan and bake for 15 minutes, shaking the baking sheet occasionally, until the oats are crisp and the almonds are light golden. Set aside to cool slightly. Keep the oven on.
2 In a food processor, combine the cooled almonds and oats with the sugar. Pulse on and off until finely ground (do not overprocess).
3 Transfer the almond-oat mixture to a bowl and stir in the breadcrumbs, egg whites, and almond extract until well combined.
4 Line 2 baking sheets with foil. With dampened hands, form the almond mixture into about 36 walnut-sized balls. Place the balls 1 inch apart on the baking sheets. Press 1 or 2 cranberries into the top of each ball, gently flattening the macaroon.
5 Bake for 17 minutes, or until the macaroons are set and very lightly browned around the edges. Cool on the baking sheets for 5 minutes. Peel the macaroons off the foil and transfer to a wire rack to cool completely.
Makes 2-1/2 dozen macaroons servings.
Per macaroon: 51 calories, 1.7g total fat (0.2g saturated), 0mg cholesterol, 0.7g dietary fiber, 8g carbohydrate, 2g protein, 7mg sodium.