Ingredients with Measurements:
- 2/3 cup granulated sugar
- 2/3 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large egg whites
- 1 teaspoon vanilla extract
- 2 1/2 cups sweetened shredded coconut
- 1/2 cup semi-sweet chocolate chips
Special Equipment Needed:
- 2 baking sheets
- Parchment paper
- Electric mixer
- Double boiler
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together sugar, flour, and salt.
3. In a separate bowl, beat egg whites with an electric mixer until soft peaks form. Add vanilla extract and beat until combined.
4. Gradually add the sugar mixture to the egg whites, beating until combined.
5. Fold in the coconut until evenly distributed.
6. Drop the batter by tablespoonfuls onto the prepared baking sheets, about 2 inches apart.
7. Bake for 12-15 minutes, or until golden brown.
8. Allow macaroons to cool completely.
9. Melt the chocolate chips in a double boiler over low heat.
10. Dip the bottoms of the macaroons into the melted chocolate and place on parchment paper.
11. Allow the chocolate to set before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F
Serving Size: Makes about 24 macaroons
Nutritional Information:
Calories: 140
Fat: 7g
Carbohydrates: 17g
Protein: 2g
Substitutions for Ingredients
- Granulated sugar: You can use coconut sugar or brown sugar instead.
- All-purpose flour: You can use almond flour or oat flour instead.
- Sweetened shredded coconut: Unsweetened shredded coconut can be used instead.
- Semi-sweet chocolate chips: You can use dark chocolate chips or white chocolate chips instead.
Variations:
- Add 1/4 teaspoon of almond extract to the batter for an almond-flavored macaroon.
- Add 1/4 cup of chopped nuts to the batter for a crunchy texture.
- Drizzle melted white chocolate over the macaroons for a decorative touch.
Tips and Tricks:
- Make sure to beat the egg whites until soft peaks form before adding the sugar mixture.
- Use a double boiler to melt the chocolate chips so that they don’t burn.
- Allow the macaroons to cool completely before dipping them in the melted chocolate.
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 for 5 minutes.
Presentation Ideas:
- Place the macaroons on a platter and garnish with fresh fruit.
- Serve the macaroons in individual cups with a dollop of whipped cream.
Garnishes:
- Fresh fruit
- Whipped cream
- Sprinkles
Pairings:
- Coffee
- Hot chocolate
- Ice cream
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Cheese platter
Troubleshooting Advice:
- If the macaroons are too dry, add a tablespoon of water to the batter.
- If the macaroons are too wet, add a tablespoon of flour to the batter.
Food Safety Advice:
- Make sure to use clean utensils and bowls when preparing the macaroons.
- Keep the macaroons refrigerated if not serving immediately.
Food History:
Coconut macaroons are believed to have originated in Italy. They were traditionally made with just egg whites and coconut, but have since evolved to include other ingredients such as sugar, flour, and chocolate.
Flavor Profiles:
The macaroons are sweet and coconut-y with a hint of chocolate.
Serving Suggestions:
- Serve as a dessert after dinner
- Serve as a snack with coffee or tea
- Serve as a party treat
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Taste: Sweet, Coconutty, Chocolatey, Crunchy