Ingredients with Measurements:
- 2 ½ cups sweetened shredded coconut
- 2/3 cup all-purpose flour
- ¼ teaspoon salt
- 2/3 cup sugar
- 4 egg whites
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
Coconut Cream Filling:
- 1 can (14 ounces) sweetened condensed milk
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 2 cups sweetened shredded coconut
Special Equipment Needed:
- 2 baking sheets
- Parchment paper
- Electric mixer
- Medium bowl
- Small bowl
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, combine the coconut, flour, and salt.
3. In a separate small bowl, beat the egg whites until stiff peaks form.
4. Add the sugar, vanilla extract, and almond extract to the egg whites and beat until combined.
5. Gently fold the egg white mixture into the coconut mixture until combined.
6. Drop the mixture by tablespoonfuls onto the prepared baking sheets.
7. Bake for 15-20 minutes, or until golden brown.
8. Let cool completely before filling.
9. To make the filling, combine the condensed milk, butter, and vanilla extract in a medium saucepan over medium heat.
10. Stir in the coconut and cook for 5 minutes, stirring constantly.
11. Let cool for 15 minutes before filling the macaroons.
12. To assemble, spread a tablespoon of the filling onto the flat side of one macaroon and top with a second macaroon.
13. Repeat with remaining macaroons and filling.
Time:
Preparation Time: 25 minutes
Cooking Time: 15-20 minutes
Temperature: 350°F
Serving Size: Makes 24 macaroons
Nutritional Information: Calories: 130; Total Fat: 6g; Saturated Fat: 4g; Cholesterol: 10mg; Sodium: 55mg; Carbohydrates: 17g; Fiber: 1g; Sugar: 13g; Protein: 2g
Substitutions for Ingredients:
- For the coconut, you can use unsweetened shredded coconut or flaked coconut.
- For the all-purpose flour, you can use whole wheat flour or almond flour.
- For the sugar, you can use coconut sugar or maple syrup.
- For the egg whites, you can use aquafaba or flaxseed eggs.
Variations:
- For a chocolate twist, add 2 tablespoons of cocoa powder to the coconut mixture.
- For a tropical twist, add ½ cup of chopped pineapple to the coconut mixture.
- For a nutty twist, add ½ cup of chopped nuts to the coconut mixture.
Tips and Tricks:
- Make sure to beat the egg whites until stiff peaks form before adding the sugar.
- Make sure to let the filling cool before filling the macaroons.
- To make the macaroons extra chewy, bake them for an extra 5 minutes.
Storage Instructions:
Store the macaroons in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the macaroons in the oven at 350°F for 5 minutes.
Presentation Ideas:
- Serve the macaroons on a platter with fresh fruit.
- Arrange the macaroons on a cake stand for a beautiful presentation.
Garnishes:
- Sprinkle the macaroons with toasted coconut flakes.
- Drizzle the macaroons with melted chocolate.
Pairings:
- Serve the macaroons with a cup of hot coffee or tea.
- Serve the macaroons with a scoop of ice cream.
Suggested Side Dishes:
- Serve the macaroons with a fresh fruit salad.
- Serve the macaroons with a bowl of yogurt.
Troubleshooting Advice:
- If the macaroons are too dry, add a tablespoon of water to the coconut mixture before baking.
- If the macaroons are too crumbly, add an extra egg white to the mixture.
Food Safety Advice:
- Make sure to store the macaroons in the refrigerator to prevent spoilage.
- Make sure to discard any macaroons that have been left out at room temperature for more than 2 hours.
Food History:
Coconut macaroons are a traditional Jewish dessert that has been around for centuries. The original recipe was made with just egg whites, sugar, and coconut, but over the years, variations have been created with different ingredients and flavors.
Flavor Profiles:
The macaroons are sweet and chewy, with a hint of almond flavor from the extract. The filling is creamy and sweet, with a hint of coconut flavor.
Serving Suggestions:
- Serve the macaroons as a dessert after a meal.
- Serve the macaroons as a snack with a cup of coffee or tea.
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