Ingredients with Measurements:
- 2 cups sweetened shredded coconut
- 1/2 cup dried cranberries
- 1/2 cup granulated sugar
- 2 egg whites
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded coconut, dried cranberries, and granulated sugar.
3. In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.
4. Add the vanilla extract and salt to the egg whites and beat for another 30 seconds.
5. Gently fold the egg white mixture into the coconut mixture until well combined.
6. Using a spoon or cookie scoop, form the mixture into small mounds and place them on the prepared baking sheet.
7. Bake for 20-25 minutes, or until the macaroons are golden brown.
8. 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: 20-25 minutes
Temperature:
325°F (160°C)
Serving size:
Makes approximately 18-20 macaroons
Nutritional information:
Per serving (1 macaroon):
- Calories: 80
- Fat: 3.5g
- Carbohydrates: 12g
- Protein: 1g
- Fiber: 1g
- Sugar: 10g
Substitutions for ingredients:
- Dried cranberries can be substituted with raisins or chopped dried apricots.
- Granulated sugar can be substituted with honey or maple syrup.
- Sweetened shredded coconut can be substituted with unsweetened shredded coconut.
Variations:
- Add chopped nuts, such as almonds or pecans, to the mixture for added crunch.
- Dip the cooled macaroons in melted chocolate for a decadent treat.
- Add a teaspoon of orange zest to the mixture for a citrusy twist.
Tips and tricks:
- Make sure the egg whites are beaten until stiff peaks form for the best texture.
- Use a cookie scoop to ensure even-sized macaroons.
- Let the macaroons cool completely before storing to prevent them from becoming soggy.
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 325°F (160°C) for 5-7 minutes.
Presentation ideas:
Arrange the macaroons on a platter and sprinkle with powdered sugar for a festive touch.
Garnishes:
Garnish with a fresh cranberry or a sprinkle of shredded coconut.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
These macaroons make a great dessert on their own, but can also be served with fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
If the macaroons are not holding together, try adding another egg white 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 in the 8th century and were made with almond paste. Coconut macaroons became popular in the 19th century.
Flavor profiles:
These macaroons have a sweet and nutty flavor with a hint of tartness from the dried cranberries.
Serving suggestions:
Serve these macaroons as a sweet treat at a holiday party or as a dessert after a dinner party.
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