Ingredients with Measurements:
- 1 cup sweetened shredded coconut
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 egg whites
- 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon almond extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Special equipment needed:
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheet
- Piping bag with star tip
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded coconut, granulated sugar, 1/4 cup flour, and 1/4 teaspoon salt.
3. In a separate mixing bowl, beat the egg whites and vanilla extract until stiff peaks form.
4. Gently fold the egg whites into the coconut mixture until well combined.
5. Spoon the mixture into a piping bag fitted with a star tip.
6. Pipe the mixture into small circles onto the prepared baking sheet.
7. Bake for 12-15 minutes, or until the edges are lightly golden.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For the Sandbakelse:
1. In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
2. Add in the almond extract and mix until well combined.
3. In a separate mixing bowl, whisk together the 1/2 cup flour and 1/4 teaspoon salt.
4. Gradually add the flour mixture to the butter mixture, mixing until a dough forms.
5. Roll the dough into small balls and press them into the bottom of a greased mini muffin tin.
6. Bake for 12-15 minutes, or until lightly golden.
7. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
To assemble:
1. Spoon a small amount of melted chocolate into the bottom of each Sandbakelse.
2. Place a coconut macaroon on top of the chocolate.
3. Drizzle more melted chocolate over the top of the macaroon.
4. Garnish with toasted coconut flakes, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 24 Coconut Macaroon Sandbakelse
Nutritional information:
Per serving:
Calories: 120
Fat: 8g
Saturated Fat: 5g
Cholesterol: 15mg
Sodium: 70mg
Carbohydrates: 12g
Fiber: 1g
Sugar: 8g
Protein: 1g
Substitutions for ingredients:
- Unsweetened shredded coconut can be used instead of sweetened shredded coconut.
- Almond flour can be used instead of all-purpose flour for a gluten-free option.
- Coconut extract can be used instead of almond extract for a stronger coconut flavor.
Variations:
- Add chopped nuts or dried fruit to the coconut macaroon mixture for added texture.
- Use dark chocolate instead of milk chocolate for a richer flavor.
- Add a pinch of cinnamon or nutmeg to the Sandbakelse dough for a warm, spicy flavor.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and airy macaroon.
- Use a piping bag with a star tip for a decorative touch.
- Toast the coconut flakes for added flavor and crunch.
Storage instructions:
Store the Coconut Macaroon Sandbakelse in an airtight container at room temperature for up to 3 days.
Reheating instructions:
These are best served at room temperature, but can be reheated in the oven at 350°F (175°C) for 5 minutes.
Presentation ideas:
Arrange the Coconut Macaroon Sandbakelse on a platter and sprinkle with toasted coconut flakes.
Garnishes:
Toasted coconut flakes
Pairings:
Serve with a cup of coffee or tea for a sweet treat.
Suggested side dishes:
Fresh fruit salad
Troubleshooting advice:
- If the macaroons are too dry, try adding a tablespoon of milk to the mixture.
- If the Sandbakelse dough is too crumbly, try adding a tablespoon of water to the mixture.
Food safety advice:
Make sure to use pasteurized egg whites to avoid the risk of salmonella.
Food history:
Sandbakelse is a traditional Norwegian cookie that is typically made with butter, sugar, and flour. Coconut macaroons are a popular dessert that originated in Italy.
Flavor profiles:
Sweet, nutty, and buttery.
Serving suggestions:
Serve these Coconut Macaroon Sandbakelse as a sweet treat for a special occasion or holiday gathering.
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Region: Swedish