Ingredients with Measurements:
- 2 cups sweetened shredded coconut
- 1/2 cup granulated sugar
- 2 large egg whites
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Medium bowl
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the egg whites, sugar, salt, and vanilla extract until combined.
3. Add the shredded coconut and flour and mix until combined.
4. Using a spoon or your hands, scoop out 1 tablespoon of the mixture and shape into a half-moon shape on the parchment paper.
5. Bake for 12-15 minutes, or until golden brown.
6. Allow to cool before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F
Serving Size: Makes about 24 cookies
Nutritional Information:
Calories: 60 kcal
Fat: 4 g
Carbohydrates: 6 g
Protein: 1 g
Substitutions for Ingredients:
- Coconut: You can use unsweetened shredded coconut if desired.
- Sugar: You can use coconut sugar, brown sugar, or honey as a substitute.
- Egg Whites: You can use 2 tablespoons of aquafaba (the liquid from a can of chickpeas) as a vegan alternative.
Variations:
- Add 1/4 cup of chopped almonds or walnuts for a crunchy texture.
- Add 1/4 cup of mini chocolate chips for a sweet treat.
- Add 1 teaspoon of ground cinnamon for a spicy flavor.
Tips and Tricks:
- Make sure to shape the cookies into half-moon shapes before baking.
- Make sure to evenly spread the cookies on the baking sheet.
- Let the cookies cool completely before serving.
Storage Instructions:
Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cookies in the oven at 350°F for 5 minutes or until warm.
Presentation Ideas:
- Serve the cookies on a platter with a garnish of fresh mint leaves.
- Place the cookies on a cake stand with a drizzle of melted chocolate.
Garnishes:
- Fresh mint leaves
- Shredded coconut
- Melted chocolate
Pairings:
- Coconut Macaroon Half-Moon Cookies pair well with a cup of coffee or tea.
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Oatmeal
Troubleshooting Advice:
- If the cookies are not golden brown after baking, bake for an additional 2-3 minutes.
- If the cookies are too dry, add 1 tablespoon of melted butter or coconut oil to the mixture.
Food Safety Advice:
- Make sure to use pasteurized eggs when making this recipe.
Food History:
Coconut Macaroon Half-Moon Cookies have been around since the early 1900s. They were originally made with just coconut and sugar and were a popular treat in the Caribbean.
Flavor Profiles:
These cookies have a sweet and nutty flavor with a hint of vanilla.
Serving Suggestions:
- Serve as a dessert after a meal.
- Serve as an afternoon snack with a cup of tea.
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