Ingredients with Measurements:
- 2 cups sweetened shredded coconut
- 1/2 cup coconut flour
- 1/2 cup coconut oil, melted
- 1/2 cup honey
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 egg whites
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a mixing bowl, combine sweetened shredded coconut, coconut flour, melted coconut oil, honey, vanilla extract, and salt. Mix well.
3. In a separate bowl, beat egg whites until stiff peaks form.
4. Gently fold egg whites into the coconut mixture until well combined.
5. Line a baking sheet with parchment paper.
6. Using a small cookie scoop or spoon, drop the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
7. Bake for 12-15 minutes or until the edges are golden brown.
8. Remove from the oven and let cool on the baking sheet for 5 minutes.
9. Transfer to a wire rack to cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
350°F
Serving size:
Makes 24 macaroons
Nutritional information:
Per serving:
Calories: 90
Total Fat: 6g
Saturated Fat: 5g
Cholesterol: 0mg
Sodium: 30mg
Total Carbohydrates: 9g
Dietary Fiber: 1g
Sugars: 7g
Protein: 1g
Substitutions for ingredients:
- Coconut oil can be substituted with butter or vegetable oil.
- Honey can be substituted with maple syrup or agave nectar.
- Coconut flour can be substituted with almond flour or all-purpose flour.
Variations:
- Add chopped nuts or chocolate chips to the mixture before baking.
- Drizzle melted chocolate over the macaroons after they have cooled.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy texture.
- Use a small cookie scoop or spoon to make evenly sized macaroons.
- Store the macaroons in an airtight container at room temperature for up to 1 week.
Storage instructions:
Store the macaroons in an airtight container at room temperature for up to 1 week.
Reheating instructions:
The macaroons can be reheated in the oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the macaroons on a platter and sprinkle with shredded coconut or dust with powdered sugar.
Garnishes:
Shredded coconut or powdered sugar.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a fruit salad.
Troubleshooting advice:
- If the macaroons are too dry, add a tablespoon of coconut oil or honey to the mixture.
- If the macaroons are too wet, add a tablespoon of coconut flour to the mixture.
Food safety advice:
Make sure to use pasteurized egg whites to avoid the risk of salmonella.
Food history:
Macaroons originated in Italy and were made with almond paste. Coconut macaroons became popular in the United States in the 19th century.
Flavor profiles:
Sweet, nutty, and coconutty.
Serving suggestions:
Serve as a dessert or snack.
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