Ingredients with Measurements:
- 2 cups unsweetened shredded coconut
- 1 cup pistachios, finely chopped
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 4 egg whites
- 1 teaspoon vanilla extract
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the shredded coconut, chopped pistachios, granulated sugar, all-purpose flour, and salt.
3. In a separate mixing bowl, beat the egg whites and vanilla extract 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, spacing the cookies about 2 inches apart.
6. Bake for 15-18 minutes, or until the cookies are golden brown and set.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 15-18 minutes
- Total time: 30-33 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- Makes about 18 cookies
Nutritional information:
- Calories per serving: 147
- Total fat: 10g
- Saturated fat: 7g
- Cholesterol: 0mg
- Sodium: 67mg
- Total carbohydrates: 14g
- Dietary fiber: 2g
- Sugars: 11g
- Protein: 2g
Substitutions for ingredients:
- Almonds or cashews can be used instead of pistachios.
- Gluten-free flour can be used instead of all-purpose flour.
Variations:
- Add 1/2 cup of dried cranberries or chopped dried apricots for a fruity twist.
- Drizzle melted chocolate over the cooled cookies for a decadent touch.
Tips and tricks:
- Make sure the egg whites are beaten until stiff peaks form for the best texture.
- Use a cookie scoop or spoon to ensure even-sized cookies.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
- The cookies can be reheated in the oven at 350°F for 5 minutes, or until warmed through.
Presentation ideas:
- Arrange the cookies on a platter and sprinkle with additional chopped pistachios for a festive touch.
Garnishes:
- Chopped pistachios or a dusting of powdered sugar can be used as a garnish.
Pairings:
- Serve the cookies with a cup of hot tea or coffee.
Suggested side dishes:
- These cookies make a great snack or dessert on their own.
Troubleshooting advice:
- If the cookies are too dry, add a tablespoon of milk to the mixture before baking.
- If the cookies are too wet, add a tablespoon of flour to the mixture before baking.
Food safety advice:
- Make sure to use pasteurized egg whites to avoid the risk of salmonella.
Food history:
- Macaroons are a traditional Jewish dessert that originated in Italy in the 14th century.
Flavor profiles:
- These cookies have a sweet and nutty flavor with a chewy texture.
Serving suggestions:
- Serve the cookies as a sweet treat after dinner or as a snack with a cup of tea or coffee.
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