Ingredients with Measurements:
- 2 cups unsweetened shredded coconut
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup semolina flour
- 4 egg whites
- 1/4 tsp salt
- 1 tsp vanilla extract
- 8 oz dark chocolate chips
- 1 tbsp coconut oil
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 350°F and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded coconut, granulated sugar, all-purpose flour, and semolina flour.
3. In a separate bowl, beat the egg whites and salt until stiff peaks form.
4. Fold the egg whites into the coconut mixture until well combined.
5. Add the vanilla extract and mix until evenly distributed.
6. Using a cookie scoop or tablespoon, drop the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
7. Bake for 15-20 minutes or until the macaroons are lightly golden brown.
8. Remove from the oven and let cool completely on the baking sheet.
9. In a double boiler or microwave-safe bowl, melt the dark chocolate chips and coconut oil until smooth.
10. Dip the cooled macaroons into the melted chocolate, using a fork to fully coat them.
11. Place the chocolate-dipped macaroons on a parchment-lined baking sheet and let cool until the chocolate hardens.
12. Serve and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Total time: 30-35 minutes
5. Temperature:
Preheat oven to 350°F.
Serving size:
Makes about 24 macaroons.
Nutritional information:
Per serving (1 macaroon):
Calories: 120
Fat: 6g
Saturated Fat: 4g
Cholesterol: 0mg
Sodium: 50mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 13g
Protein: 1g
Substitutions for ingredients:
- You can use sweetened shredded coconut instead of unsweetened, but reduce the amount of sugar in the recipe.
- Cornstarch can be used instead of semolina flour.
- Milk chocolate or white chocolate can be used instead of dark chocolate.
Variations:
- Add chopped nuts or dried fruit to the macaroon mixture for added texture and flavor.
- Use different extracts, such as almond or coconut, to change the flavor of the macaroons.
- Drizzle melted white chocolate over the chocolate-dipped macaroons for a decorative touch.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for the best texture.
- Let the macaroons cool completely before dipping them in chocolate to prevent the chocolate from melting.
- Use a fork to dip the macaroons in chocolate and tap off any excess for a smoother finish.
- Store the macaroons in an airtight container at room temperature for up to a week.
Storage instructions:
Store the macaroons in an airtight container at room temperature for up to a week.
Reheating instructions:
These macaroons are best enjoyed at room temperature and do not need to be reheated.
Presentation ideas:
Arrange the macaroons on a platter or cake stand for a beautiful presentation.
Garnishes:
Sprinkle shredded coconut or chopped nuts over the chocolate-dipped macaroons for added texture and flavor.
Pairings:
These macaroons pair well with a hot cup of coffee or tea.
Suggested side dishes:
These macaroons make a great dessert on their own, but can also be served with fresh fruit or ice cream.
Troubleshooting advice:
- If the macaroons are too dry, add a little bit of milk or cream to the mixture.
- If the macaroons are too wet, add more shredded coconut or flour to the mixture.
Food safety advice:
Make sure to use clean and sanitized equipment when preparing this recipe.
Food history:
Tuticorin macaroons are a popular Indian dessert that originated in the city of Tuticorin in Tamil Nadu. They are made with shredded coconut, sugar, and egg whites, and are often dipped in chocolate.
Flavor profiles:
These macaroons are sweet and coconutty, with a rich chocolate coating.
Serving suggestions:
Serve these macaroons as a sweet treat after a meal or as a snack with coffee or tea.
Related Categories
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Region: Indian
Taste: Sweet, Nutty, Chocolatey, Coconutty, Chewy