Ingredients with Measurements:
- 2 cups sweetened shredded coconut
- 1/2 cup granulated sugar
- 2 egg whites
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup all-purpose flour
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded coconut, sugar, salt, and flour.
3. In a separate bowl, whisk the egg whites until they are frothy.
4. Add the vanilla and almond extracts to the egg whites and continue whisking until they form stiff peaks.
5. Gently fold the egg whites into the coconut mixture until well combined.
6. Using a cookie scoop or spoon, drop the mixture onto the prepared baking sheet, leaving about 1 inch of space between each cookie.
7. Bake for 20-25 minutes or until the edges are golden brown.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
325°F (160°C)
Serving size:
Makes 12-15 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 120
Fat: 6g
Carbohydrates: 16g
Protein: 1g
Sodium: 70mg
Sugar: 13g
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 can be used instead of all-purpose flour for a gluten-free option.
Variations:
- Add chopped nuts, such as almonds or pecans, to the mixture for added texture and flavor.
- Dip the cooled cookies in melted chocolate for a decadent treat.
- Add a teaspoon of orange zest to the mixture for a citrusy twist.
Tips and tricks:
- Make sure to whisk the egg whites until they form stiff peaks for the best texture.
- Use a cookie scoop or spoon to ensure that the cookies are all the same size and cook evenly.
- Store the cookies in an airtight container at room temperature for up to 1 week.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
The cookies can be reheated in the oven at 350°F (180°C) for 5-10 minutes or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar for a simple and elegant presentation.
Garnishes:
Sprinkle the cookies with toasted coconut or chopped nuts for added texture and flavor.
Pairings:
These cookies pair well with a cup of coffee or tea for a sweet treat.
Suggested side dishes:
These cookies can be served as a dessert or snack on their own.
Troubleshooting advice:
- If the cookies are spreading too much during baking, try adding more flour to the mixture.
- If the cookies are not browning evenly, rotate the baking sheet halfway through the cooking time.
Food safety advice:
Make sure to use fresh egg whites and store the cookies properly to prevent any foodborne illnesses.
Food history:
Coconut macaroons have been around for centuries and are believed to have originated in Italy. They were traditionally made with almond paste, but coconut became a popular ingredient in the 19th century.
Flavor profiles:
These coconut macaroon colaciones are sweet and nutty with a hint of vanilla and almond.
Serving suggestions:
Serve these cookies as a sweet treat or dessert after a meal.
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