Ingredients with Measurements:
- 2 cups of shredded coconut
- 2/3 cup of granulated sugar
- 2 tablespoons of all-purpose flour
- 1/4 teaspoon of salt
- 2 large egg whites
- 1 teaspoon of pure vanilla extract
- 1/4 cup of finely chopped dried camachile
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium mixing bowl, combine the coconut, sugar, flour, and salt.
3. In a separate bowl, whisk together the egg whites and vanilla extract until frothy.
4. Pour the egg white mixture into the coconut mixture and stir until combined.
5. Fold in the chopped camachile.
6. Using a tablespoon, scoop out the dough and shape into small balls. Place the balls onto the prepared baking sheet.
7. Bake for 12-15 minutes, or until golden brown.
8. Allow to cool before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F
Serving Size: Makes about 20 cookies
Nutritional Information:
Calories: 80
Fat: 4g
Carbohydrates: 10g
Protein: 1g
Substitutions for Ingredients:
- Coconut: You can use almond or cashew meal instead of coconut.
- Sugar: You can use coconut sugar or maple syrup instead of granulated sugar.
- Flour: You can use almond flour or oat flour instead of all-purpose flour.
Variations:
- You can add 1/4 cup of chopped nuts or dried fruit to the cookie dough.
- You can also add 1/4 teaspoon of ground cinnamon or nutmeg for a spiced flavor.
Tips and Tricks:
- Make sure to use shredded coconut, not shredded coconut flakes.
- Make sure to whisk the egg whites until frothy before adding to the coconut mixture.
- Make sure to shape the cookie dough into small balls before baking.
Storage Instructions:
Store the cooled cookies in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cookies can be reheated in the oven at 350°F for 5 minutes.
Presentation Ideas:
Serve the cookies on a platter with a garnish of fresh fruit or a sprinkle of powdered sugar.
Garnishes:
- Fresh fruit
- Powdered sugar
- Chopped nuts
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Oatmeal
Troubleshooting Advice:
- If the cookies are too dry, add a tablespoon of milk or coconut milk to the dough.
- If the cookies are too crumbly, add an extra egg white to the dough.
Food Safety Advice:
- Make sure to use pasteurized egg whites to avoid the risk of salmonella.
- Make sure to store the cookies in an airtight container to prevent them from going stale.
Food History:
Coconut macaroon cookies have been around for centuries, with the earliest recipes dating back to the 16th century. They were originally made with ground almonds, but over time, coconut became the main ingredient.
Flavor Profiles:
These cookies have a sweet, nutty flavor with hints of vanilla and a subtle crunch from the camachile.
Serving Suggestions:
These cookies are perfect for an afternoon snack or dessert. They can also be served with a scoop of ice cream or a drizzle of chocolate sauce.
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Region: Philippine