Ingredients with Measurements:
- 1 cup canned corn kernels, drained
- 1 cup sweetened shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 egg whites
- 1/2 teaspoon vanilla extract
Special Equipment Needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the corn kernels and shredded coconut.
3. In a separate bowl, whisk together the sugar, cornstarch, and salt.
4. Add the dry ingredients to the corn and coconut mixture and stir until well combined.
5. In another bowl, beat the egg whites with an electric mixer until stiff peaks form.
6. Fold the egg whites into the corn and coconut mixture until fully incorporated.
7. Add the vanilla extract and mix well.
8. Using a spoon or cookie scoop, drop the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 15-20 minutes or until the macaroons are lightly golden brown.
10. 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: 15 minutes
Cooking time: 15-20 minutes
Total time: 30-35 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 12-15 macaroons
Nutritional information:
Calories per serving: 120
Total fat: 3g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 70mg
Total carbohydrates: 23g
Dietary fiber: 1g
Sugars: 16g
Protein: 1g
Substitutions for ingredients:
- Canned corn kernels can be substituted with fresh corn kernels or frozen corn kernels.
- Sweetened shredded coconut can be substituted with unsweetened shredded coconut and 1/4 cup of honey or maple syrup.
Variations:
- Add 1/4 cup of chopped nuts, such as almonds or pecans, to the mixture for added crunch.
- Drizzle melted chocolate over the cooled macaroons for a decadent treat.
- Add 1/4 teaspoon of cinnamon or nutmeg to the mixture for a warm, spicy flavor.
Tips and Tricks:
- Make sure to drain the canned corn kernels well before using them in the recipe.
- Use a cookie scoop to ensure that the macaroons are evenly sized.
- Store the macaroons in an airtight container at room temperature for up to 3 days.
Storage Instructions:
Store the macaroons in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The macaroons can be reheated in the oven at 350°F (180°C) for 5-7 minutes or until warmed through.
Presentation Ideas:
Arrange the macaroons on a platter and sprinkle with shredded coconut or chopped nuts for added texture and visual appeal.
Garnishes:
Sprinkle with shredded coconut or chopped nuts.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested Side Dishes:
These macaroons are a sweet treat and do not require any side dishes.
Troubleshooting Advice:
- If the macaroons are too dry, add a tablespoon of milk to the mixture.
- If the macaroons are too wet, add a tablespoon of cornstarch to the mixture.
Food Safety Advice:
Make sure to use clean and sanitized equipment and wash your hands before handling food.
Food History:
Macaroons originated in Italy in the 8th century and were made with almond paste. Coconut macaroons became popular in the 19th century and are now a popular sweet treat around the world.
Flavor Profiles:
These macaroons are sweet and chewy with a subtle corn and coconut flavor.
Serving Suggestions:
Serve these macaroons as a sweet treat after a meal or as a snack with a cup of tea or coffee.
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Taste: Sweet, Coconutty, Nutty, Vanilla, Caramelized, Vanilla-Y