Ingredients with Measurements:
- 2 cups unsweetened shredded coconut
- 1/2 cup coconut milk powder
- 1/2 cup sugar
- 1/4 tsp salt
- 4 egg whites
- 1 tsp vanilla extract
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Electric mixer
Step-by-step instructions:
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine shredded coconut, coconut milk powder, sugar, and salt.
3. In a separate bowl, beat egg whites with an electric mixer until stiff peaks form.
4. Gently fold in the vanilla extract and the coconut mixture into the egg whites until well combined.
5. Using a small cookie scoop or spoon, drop the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
6. Bake for 15-18 minutes or until the macaroons are lightly golden brown.
7. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 15-18 minutes
Total time: 25-28 minutes
Temperature:
350°F (175°C)
Serving size:
Makes about 24 macaroons
Nutritional information:
Per serving (1 macaroon):
Calories: 78
Fat: 5g
Carbohydrates: 8g
Protein: 1g
Sodium: 47mg
Sugar: 7g
Substitutions for ingredients:
- You can use sweetened shredded coconut instead of unsweetened, but reduce the amount of sugar in the recipe.
- If you don't have coconut milk powder, you can use regular milk powder or omit it altogether.
Variations:
- Add 1/4 cup of chopped nuts or dried fruit to the mixture for added texture and flavor.
- Dip the cooled macaroons in melted chocolate for a decadent treat.
Tips and tricks:
- Make sure your egg whites are at room temperature before beating them for best results.
- Don't overmix the batter or the macaroons will be tough.
- Store the macaroons in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the macaroons in an airtight container at room temperature for up to 5 days.
Reheating instructions:
The macaroons can be reheated in the oven at 350°F (175°C) for 5-7 minutes or until warmed through.
Presentation ideas:
Arrange the macaroons on a platter and sprinkle with shredded coconut or dust with powdered sugar.
Garnishes:
Sprinkle with shredded coconut or dust with powdered sugar.
Pairings:
Serve with a cup of coffee or tea for a sweet treat.
Suggested side dishes:
These macaroons are perfect on their own as a sweet snack or dessert.
Troubleshooting advice:
- If the macaroons are too dry, add a tablespoon of coconut milk or water to the batter.
- If the macaroons are too wet, add a tablespoon of coconut milk powder to the batter.
Food safety advice:
Make sure to store the macaroons in an airtight container to prevent them from drying out or becoming stale.
Food history:
Macaroons originated in Italy and were traditionally made with almond paste. Coconut macaroons became popular in the United States in the 19th century.
Flavor profiles:
These macaroons are sweet and coconutty with a crispy exterior and a chewy center.
Serving suggestions:
Serve these macaroons as a sweet snack or dessert with a cup of coffee or tea.
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