Ingredients with Measurements:
- 1 14-ounce bag sweetened shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 4 egg whites
- 1 teaspoon vanilla extract
- 8 ounces semisweet chocolate chips
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded coconut, sugar, flour, and salt.
3. In a separate bowl, beat the egg whites until stiff peaks form. Stir in the vanilla extract.
4. Fold the egg whites into the coconut mixture until well combined.
5. Using a cookie scoop or spoon, form the mixture into small mounds and place them onto the prepared baking sheet.
6. Bake for 20-25 minutes or until the macaroons are golden brown.
7. Allow the macaroons to cool completely on the baking sheet.
8. In a double boiler or microwave-safe bowl, melt the chocolate chips until smooth.
9. Dip the bottom of each macaroon into the melted chocolate and place them back onto the parchment paper.
10. Drizzle the remaining chocolate over the tops of the macaroons.
11. Allow the chocolate to set before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
325°F
Serving size:
Makes approximately 24 macaroons
Nutritional information:
Per serving (1 macaroon):
- Calories: 130
- Fat: 8g
- Saturated Fat: 6g
- Cholesterol: 0mg
- Sodium: 55mg
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 12g
- Protein: 2g
Substitutions for ingredients:
- Sweetened shredded coconut can be substituted with unsweetened shredded coconut, but the macaroons will be less sweet.
- Granulated sugar can be substituted with coconut sugar or brown sugar.
- Semisweet chocolate chips can be substituted with milk chocolate or dark chocolate chips.
Variations:
- Add chopped nuts, such as almonds or pecans, to the coconut mixture for added texture.
- Use white chocolate instead of semisweet chocolate for a different flavor.
- Add a teaspoon of almond extract in place of the vanilla extract for an almond-flavored macaroon.
Tips and tricks:
- Make sure the egg whites are beaten until stiff peaks form to ensure the macaroons hold their shape.
- Use a cookie scoop or spoon to ensure the macaroons are all the same size.
- Allow the macaroons to cool completely before dipping them in the melted chocolate to prevent the chocolate from melting.
Storage instructions:
Store the macaroons in an airtight container at room temperature for up to 5 days.
Reheating instructions:
The macaroons do not need to be reheated.
Presentation ideas:
Arrange the macaroons on a platter or cake stand for a beautiful presentation.
Garnishes:
Garnish with toasted coconut flakes or chopped nuts.
Pairings:
Serve the macaroons with a cup of coffee or tea.
Suggested side dishes:
The macaroons can be served as a dessert on their own.
Troubleshooting advice:
- If the macaroons are too dry, add an extra egg white to the mixture.
- If the macaroons are too wet, add a little more shredded coconut to the mixture.
Food safety advice:
Make sure to use pasteurized egg whites to avoid the risk of salmonella.
Food history:
Macaroons originated in Italy and were originally made with almond paste. Coconut macaroons became popular in the United States in the 1930s.
Flavor profiles:
The macaroons are sweet and coconutty with a rich chocolate coating.
Serving suggestions:
Serve the macaroons as a dessert at a dinner party or as a sweet treat with afternoon tea.
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