Ingredients with Measurements:
- 2 cups unsweetened shredded coconut
- 1/2 cup brown rice syrup
- 2 egg whites
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the shredded coconut, brown rice syrup, salt, and vanilla extract.
3. In a separate bowl, beat the egg whites until stiff peaks form.
4. Gently fold the beaten egg whites into the coconut mixture until well combined.
5. Line a baking sheet with parchment paper.
6. Using a tablespoon, scoop the mixture onto the prepared baking sheet, leaving about 1 inch between each macaroon.
7. Bake for 12-15 minutes, or until the macaroons are lightly golden brown.
8. Remove from the oven and allow to cool completely before serving.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Total time: 25 minutes
Temperature:
350°F (175°C)
Serving size:
Makes approximately 12 macaroons
Nutritional information:
Calories: 100
Fat: 7g
Carbohydrates: 8g
Protein: 1g
Sodium: 60mg
Sugar: 5g
Substitutions for ingredients:
- Honey or maple syrup can be used instead of brown rice syrup.
- Almond extract can be used instead of vanilla extract.
Variations:
- Add chopped nuts or chocolate chips to the coconut mixture before baking.
- Dip the cooled macaroons in melted chocolate for an extra decadent treat.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for the best texture.
- Use a cookie scoop for evenly sized macaroons.
- Store the macaroons in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the macaroons in an airtight container at room temperature for up to 5 days.
Reheating instructions:
The macaroons can be reheated in the oven at 350°F (175°C) for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the macaroons on a platter and sprinkle with additional shredded coconut for a pretty presentation.
Garnishes:
Sprinkle with additional shredded coconut or drizzle with melted chocolate.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
These macaroons make a great dessert on their own, but can also be served with fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the macaroons are too dry, add a little more brown rice syrup to the mixture.
- If the macaroons are too wet, add a little more shredded coconut to the mixture.
Food safety advice:
Make sure to store the macaroons in an airtight container to prevent contamination.
Food history:
Macaroons have been around since the 9th century and were originally made with almond paste. Coconut macaroons became popular in the 1800s.
Flavor profiles:
These macaroons are sweet and coconutty with a hint of vanilla.
Serving suggestions:
Serve these macaroons as a sweet treat after dinner or as a snack with a cup of tea or coffee.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Coconutty, Nutty, Caramel, Caramel-Like