Ingredients with Measurements:
- 2 cups of shredded coconut
- 1 cup of chinsuko flour
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 3 egg whites
- 1 teaspoon of vanilla extract
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, combine the shredded coconut, chinsuko flour, sugar, and salt.
3. In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.
4. Add the vanilla extract to the egg whites and mix until combined.
5. Gently fold the egg whites into the coconut mixture until well combined.
6. Line a baking sheet with parchment paper.
7. Using a cookie scoop or spoon, drop the mixture onto the baking sheet, leaving about 2 inches between each cookie.
8. Bake for 15-20 minutes or until the edges are golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 18 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 105
Fat: 6g
Carbohydrates: 12g
Protein: 2g
Sodium: 55mg
Sugar: 9g
Substitutions for ingredients:
- Chinsuko flour can be substituted with all-purpose flour or cake flour.
- Vanilla extract can be substituted with almond extract or coconut extract.
Variations:
- Add 1/2 cup of chopped nuts, such as almonds or pecans, to the mixture for added crunch.
- Dip the cooled macaroons in melted chocolate for a decadent treat.
Tips and tricks:
- Make sure the egg whites are beaten until stiff peaks form for the best texture.
- Use a cookie scoop or spoon to ensure uniform cookie size.
- Store the macaroons in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the macaroons in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The macaroons can be reheated in the oven at 350°F (180°C) for 5-7 minutes or until warmed through.
Presentation ideas:
Arrange the macaroons on a platter and sprinkle with shredded coconut for a festive presentation.
Garnishes:
Sprinkle with powdered sugar or drizzle with melted chocolate for added sweetness.
Pairings:
Serve with a cup of hot tea or coffee for a cozy treat.
Suggested side dishes:
These macaroons are perfect on their own as a sweet snack or dessert.
Troubleshooting advice:
- If the macaroons are too dry, add a tablespoon of milk to the mixture.
- If the macaroons are too wet, add a tablespoon of chinsuko flour to the mixture.
Food safety advice:
Make sure to use fresh egg whites and store the macaroons in an airtight container to prevent spoilage.
Food history:
Chinsuko is a type of traditional Okinawan cookie made with flour, sugar, and lard. This recipe puts a twist on the classic cookie by adding shredded coconut and turning it into a macaroon.
Flavor profiles:
These macaroons are sweet and nutty with a crispy exterior and a chewy center.
Serving suggestions:
Serve these macaroons as a sweet treat for dessert or as a snack with a cup of tea or coffee.
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Region: Japanese