Ingredients with Measurements:
- 2 ½ cups unsweetened shredded coconut
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 3 large egg whites
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup sweetened condensed milk
- 1 cup sweetened shredded coconut, for topping
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Hand mixer
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, combine the unsweetened shredded coconut, flour, salt, and baking powder.
3. In a separate bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar and continue to beat until stiff peaks form.
4. Add the vanilla extract and condensed milk to the egg whites and mix until combined.
5. Add the dry ingredients to the wet ingredients and mix until combined.
6. Using a spoon or your hands, form the dough into 1-inch balls and place on the prepared baking sheet.
7. Bake for 15 minutes, or until golden brown.
8. Remove from the oven and let cool for 10 minutes.
9. Place the sweetened shredded coconut in a dry skillet over medium heat and cook, stirring often, until lightly toasted.
10. Sprinkle the toasted coconut over the macaroons and serve.
Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: 350°F
Serving Size: Makes 24 macaroons
Nutritional Information (per serving):
Calories: 120
Fat: 6g
Carbohydrates: 14g
Protein: 2g
Substitutions for Ingredients:
- Unsweetened shredded coconut: unsweetened desiccated coconut
- All-purpose flour: almond flour
- Sweetened condensed milk: honey or maple syrup
- Sweetened shredded coconut: unsweetened shredded coconut
Variations:
- Add ½ teaspoon of ground cinnamon to the dry ingredients for a hint of spice.
- Add ½ cup of mini chocolate chips to the dough for a sweet and chocolaty treat.
- Substitute the sweetened shredded coconut for toasted almonds or pecans for a crunchy topping.
Tips and Tricks:
- Make sure to beat the egg whites until stiff peaks form for the best texture.
- Toast the sweetened shredded coconut in a dry skillet over medium heat for the best flavor.
Storage Instructions:
Store the macaroons in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the macaroons in a 350°F oven for 5 minutes.
Presentation Ideas:
Serve the macaroons on a platter with a bowl of toasted coconut for guests to sprinkle over the top.
Garnishes:
- Toasted coconut
- Mini chocolate chips
- Toasted almonds or pecans
Pairings:
- Coffee
- Hot chocolate
- Tea
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Ice cream
Troubleshooting Advice:
If the macaroons are not golden brown after 15 minutes, increase the oven temperature to 375°F and bake for an additional 5 minutes.
Food Safety Advice:
Make sure to use clean utensils and bowls when preparing the macaroons.
Food History:
Coconut macaroons have been around since the 18th century and were originally made with almond paste and egg whites.
Flavor Profiles:
Sweet, nutty, and slightly chewy.
Serving Suggestions:
Serve the macaroons as a dessert or snack.
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