Ingredients with Measurements:
- 2 cups unsweetened shredded coconut
- 1/2 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup finely chopped fresh spinach
- 1/4 cup chopped pistachios
- 2 egg whites
- 1/4 cup granulated sugar
Special equipment needed:
- Parchment paper
- Baking sheet
- Mixing bowls
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat the oven to 325°F and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix well.
3. In a food processor, pulse the spinach until finely chopped. Add the chopped spinach and chopped pistachios to the coconut mixture and stir until well combined.
4. In a separate mixing bowl, beat the egg whites until stiff peaks form. Gradually add the granulated sugar while continuing to beat the egg whites until they are glossy and stiff.
5. Gently fold the beaten egg whites into the coconut mixture until well combined.
6. Using a cookie scoop or spoon, drop the macaroon mixture onto the prepared baking sheet, spacing them about 1 inch apart.
7. Bake for 20-25 minutes or until the macaroons are lightly 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: 15 minutes
Cooking time: 20-25 minutes
Total time: 35-40 minutes
Temperature:
325°F
Serving size:
Makes approximately 18 macaroons
Nutritional information:
Per serving (1 macaroon):
Calories: 118
Fat: 7g
Carbohydrates: 13g
Protein: 2g
Sodium: 70mg
Sugar: 11g
Substitutions for ingredients:
- Fresh spinach can be substituted with 1/4 cup of finely chopped kale or parsley.
- Chopped pistachios can be substituted with chopped almonds, pecans, or walnuts.
Variations:
- Add 1/4 cup of dried cranberries or raisins to the macaroon mixture for a sweet and tart flavor.
- Substitute the chopped pistachios with chopped dark chocolate for a decadent twist.
- Add 1/4 teaspoon of almond extract in addition to the vanilla extract for a nutty flavor.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form to ensure a light and airy texture for the macaroons.
- Use a cookie scoop or spoon 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 3 days or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat, place the macaroons in a preheated oven at 325°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the macaroons on a platter and sprinkle with additional chopped pistachios or shredded coconut for a festive touch.
Garnishes:
Sprinkle with additional chopped pistachios or shredded coconut.
Pairings:
Serve with a cup of hot tea or coffee for a cozy treat.
Suggested side dishes:
Serve with fresh fruit or a side salad for a light and refreshing accompaniment.
Troubleshooting advice:
- If the macaroons are too dry, add a tablespoon of sweetened condensed milk at a time until the mixture is moist enough to hold together.
- If the macaroons are too wet, add a tablespoon of shredded coconut at a time until the mixture is firm enough to hold its shape.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and equipment thoroughly before preparing the macaroons.
Food history:
Macaroons originated in Italy in the 9th century and were made with almond paste. Coconut macaroons became popular in the 19th century and are now enjoyed worldwide.
Flavor profiles:
The Emerald Coconut Macaroons have a sweet and nutty flavor with a hint of fresh spinach.
Serving suggestions:
Serve the macaroons as a sweet treat or as a dessert for a dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A