Ingredients with Measurements:
- 2 cups sweetened shredded coconut
- 1/2 cup granulated sugar
- 2 egg whites
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the shredded coconut, sugar, and salt.
3. Add the egg whites, vanilla extract, and almond extract to the bowl and mix until well combined.
4. Line a baking sheet with parchment paper.
5. Using a cookie scoop or spoon, scoop the mixture onto the prepared baking sheet, leaving about 1 inch of space between each macaroon.
6. Bake for 15-20 minutes, or until the macaroons are golden brown.
7. 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: 15-20 minutes
Temperature:
350°F (175°C)
Serving size:
Makes approximately 12 macaroons
Nutritional information:
Per serving:
- Calories: 98
- Fat: 4.8g
- Carbohydrates: 13.2g
- Protein: 1.2g
- Sodium: 72mg
- Sugar: 12.4g
Substitutions for ingredients:
- Unsweetened shredded coconut can be used instead of sweetened shredded coconut.
- Brown sugar can be used instead of granulated sugar.
- Lemon or orange zest can be added for a citrus twist.
Variations:
- Chocolate-dipped macaroons: Melt some chocolate chips and dip the cooled macaroons into the chocolate. Let the chocolate harden before serving.
- Almond macaroons: Replace the vanilla extract with almond extract and sprinkle sliced almonds on top before baking.
- Raspberry macaroons: Add 1/4 cup of raspberry jam to the mixture before baking.
Tips and tricks:
- Make sure to pack the coconut mixture tightly when scooping onto the baking sheet to prevent the macaroons from falling apart.
- Use a cookie scoop for even-sized macaroons.
- Let the macaroons cool completely before removing them from the baking sheet to prevent them from breaking.
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 (175°C) for 5-10 minutes.
Presentation ideas:
Arrange the macaroons on a platter and sprinkle with powdered sugar.
Garnishes:
Sprinkle with toasted coconut flakes or chopped nuts.
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 milk to the mixture.
- If the macaroons are too wet, add more shredded coconut.
Food safety advice:
Make sure to use fresh egg whites and store the macaroons in an airtight container to prevent contamination.
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:
Sweet, nutty, and chewy.
Serving suggestions:
Serve as a dessert or snack.
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