Ingredients with Measurements:
- 2 cups sweetened shredded coconut
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup Vlokken (Dutch chocolate flakes)
Special equipment needed:
- Parchment paper
- Baking sheet
- Mixing bowl
- Hand mixer or stand mixer
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded coconut, granulated sugar, flour, and salt.
3. In a separate bowl, beat the egg whites and vanilla extract until stiff peaks form.
4. Gently fold the egg whites into the coconut mixture until well combined.
5. Using a cookie scoop or tablespoon, drop the mixture onto the prepared baking sheet, leaving about 1 inch of space between each cookie.
6. Bake for 20-25 minutes or until the edges are golden brown.
7. Let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. In a double boiler or microwave-safe bowl, melt the chocolate chips until smooth.
9. Dip each macaroon into the melted chocolate and sprinkle with Vlokken.
10. Place the macaroons on a parchment-lined baking sheet and let the chocolate set at room temperature or in the refrigerator for 10-15 minutes.
11. Serve and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Total time: 35-40 minutes
5. Temperature:
Preheat oven to 325°F (165°C)
Serving size:
Makes approximately 18 macaroons
Nutritional information:
Calories: 130
Fat: 7g
Saturated Fat: 6g
Cholesterol: 0mg
Sodium: 65mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 15g
Protein: 1g
Substitutions for ingredients:
- Unsweetened shredded coconut can be used instead of sweetened shredded coconut, but you may need to add more sugar to the recipe.
- Almond flour or gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Dark chocolate or milk chocolate can be used instead of chocolate chips.
Variations:
- Add chopped nuts, such as almonds or pecans, to the coconut mixture for added texture.
- Drizzle melted white chocolate over the macaroons for a decorative touch.
- Use different types of chocolate flakes or sprinkles for a fun twist.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form to ensure a light and airy texture for the macaroons.
- Use a cookie scoop or tablespoon to ensure even-sized macaroons.
- Let the macaroons cool completely before dipping them in chocolate to prevent the chocolate from melting.
Storage instructions:
Store the macaroons in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Reheating instructions:
The macaroons can be reheated in the microwave for a few seconds to soften the chocolate.
Presentation ideas:
Arrange the macaroons on a decorative platter or cake stand for a beautiful presentation.
Garnishes:
Sprinkle extra Vlokken or chocolate flakes on top of the macaroons for added visual appeal.
Pairings:
Pair the macaroons with a cup of coffee or tea for a delicious treat.
Suggested side dishes:
The macaroons can be served as a dessert on their own or paired with fresh fruit for a refreshing contrast.
Troubleshooting advice:
- If the macaroons are too dry, add a little more 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 have been around since the 9th century and were originally made with almonds. Coconut macaroons became popular in the 1800s and are now a beloved dessert around the world.
Flavor profiles:
The macaroons have a sweet and nutty flavor from the shredded coconut and a rich chocolate flavor from the chocolate coating.
Serving suggestions:
Serve the macaroons as a dessert after a meal or as a sweet snack throughout the day.
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Taste: Sweet, Coconutty, Chocolatey, Crunchy