Ingredients with Measurements:
- 1 package (14 oz) sweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup Cool Whip
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 egg whites
- 1/4 teaspoon cream of tartar
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
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 sweetened shredded coconut, sweetened condensed milk, Cool Whip, vanilla extract, and salt. Mix well.
3. In a separate mixing bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
4. Gently fold the egg whites into the coconut mixture until well combined.
5. Using a cookie scoop or spoon, drop the mixture onto the prepared baking sheet, about 2 inches apart.
6. Bake for 12-15 minutes or until the macaroons are lightly golden brown.
7. Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (175°C)
Serving size:
Makes approximately 24 macaroons
Nutritional information:
Per serving (1 macaroon):
- Calories: 123
- Fat: 6g
- Carbohydrates: 16g
- Protein: 2g
Substitutions for ingredients:
- Instead of Cool Whip, you can use whipped cream or whipped coconut cream.
- You can use unsweetened shredded coconut and add sugar to taste.
Variations:
- Add chopped nuts or chocolate chips to the mixture for added texture and flavor.
- Dip the macaroons in melted chocolate for a decadent treat.
- Add a teaspoon of almond extract for an almond-flavored macaroon.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and airy macaroon.
- Use a cookie scoop for evenly sized macaroons.
- 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 heated through.
Presentation ideas:
Arrange the macaroons on a platter and sprinkle with powdered sugar for an elegant presentation.
Garnishes:
Top each macaroon with a small dollop of whipped cream and a sprinkle of toasted coconut.
Pairings:
Serve the macaroons with a cup of coffee or tea for a sweet treat.
Suggested side dishes:
These macaroons are perfect on their own as a dessert or snack.
Troubleshooting advice:
- If the macaroons are too dry, add a tablespoon of milk to the mixture.
- If the macaroons are too wet, add more shredded coconut.
Food safety advice:
Make sure to use pasteurized egg whites to avoid the risk of salmonella.
Food history:
Macaroons have been around since the 9th century and were originally made with almond paste. Coconut macaroons became popular in the 1800s.
Flavor profiles:
These macaroons are sweet and coconutty with a light and airy texture.
Serving suggestions:
Serve these macaroons at a party or as a sweet treat for yourself or your family.
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