Ingredients with Measurements:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup lemon juice
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup mini chocolate chips
- 1 package (10 oz) coconut macaroon cookies, crumbled
- 1 container (8 oz) whipped topping
Special equipment needed:
- Large mixing bowl
- Rubber spatula
- Measuring cups and spoons
- Refrigerator
Step-by-step instructions:
1. In a large mixing bowl, combine the sweetened condensed milk and lemon juice. Mix well.
2. Add the shredded coconut, chopped pecans, and mini chocolate chips to the bowl. Stir until well combined.
3. Crumble the coconut macaroon cookies into the bowl and mix until everything is evenly distributed.
4. Gently fold in the whipped topping until everything is well combined.
5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until chilled.
6. Once chilled, give the salad a quick stir and serve.
Time:
Preparation time: 15 minutes
Chilling time: 2 hours
Total time: 2 hours 15 minutes
Temperature:
Refrigerate until chilled.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories: 410
Fat: 20g
Saturated Fat: 10g
Cholesterol: 25mg
Sodium: 170mg
Carbohydrates: 53g
Fiber: 2g
Sugar: 45g
Protein: 6g
Substitutions for ingredients:
- Instead of lemon juice, you can use lime juice or orange juice.
- If you don't like pecans, you can use walnuts or almonds instead.
- Instead of mini chocolate chips, you can use regular chocolate chips or chopped chocolate.
Variations:
- Add fresh fruit like strawberries, blueberries, or raspberries to the salad.
- Use different flavored macaroon cookies like almond or chocolate.
- Add a layer of graham cracker crumbs to the bottom of the serving dish before adding the salad.
Tips and tricks:
- Make sure to crumble the macaroon cookies into small pieces so they mix well with the other ingredients.
- If the salad is too sweet for your taste, add a squeeze of fresh lemon or lime juice to balance it out.
- You can make this salad a day ahead of time and store it in the refrigerator until ready to serve.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a clear glass bowl or individual dessert cups to show off the layers of ingredients.
Garnishes:
Sprinkle some extra shredded coconut or chopped pecans on top of the salad before serving.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve this salad with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the salad is too thick, add a splash of milk to thin it out.
- If the salad is too runny, add more crumbled macaroon cookies to thicken it up.
Food safety advice:
Make sure to store any leftovers in the refrigerator and discard after 3 days.
Food history:
Coconut macaroons are a traditional Jewish dessert that originated in Italy. They are made with shredded coconut, egg whites, and sugar.
Flavor profiles:
This salad is sweet and tangy with a crunchy texture from the shredded coconut and chopped pecans.
Serving suggestions:
Serve this salad as a dessert or as a side dish for a summer barbecue or potluck.
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