Ingredients with Measurements:
- 2 cups unsweetened shredded coconut
- 1/2 cup shelled pistachios, finely chopped
- 1/2 cup granulated sugar
- 2 egg whites
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Electric mixer
- Spatula
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 shredded coconut, chopped pistachios, and granulated sugar.
3. In a separate bowl, beat the egg whites and salt with an electric mixer until stiff peaks form.
4. Fold the egg whites into the coconut mixture using a spatula.
5. Add the vanilla extract and mix until well combined.
6. Use a cookie scoop or spoon to form the mixture into small balls and place them on the prepared baking sheet.
7. Bake for 15-18 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: 15-18 minutes
Total time: 30-35 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 18-20 macaroons
Nutritional information:
Per serving (1 macaroon):
- Calories: 94
- Fat: 6g
- Carbohydrates: 10g
- Protein: 1g
- Fiber: 1g
- Sugar: 9g
Substitutions for ingredients:
- Instead of pistachios, you can use almonds, pecans, or walnuts.
- If you don't have unsweetened shredded coconut, you can use sweetened shredded coconut and reduce the amount of sugar in the recipe.
Variations:
- Drizzle melted dark chocolate over the cooled macaroons for a decadent touch.
- Add a teaspoon of lemon zest to the mixture for a citrusy twist.
- Use maple syrup instead of sugar for a healthier option.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for the best texture.
- Use a cookie scoop or spoon to form the macaroons into uniform shapes.
- Let the macaroons cool on the baking sheet for 5 minutes before transferring to a wire rack 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 (180°C) for 5-7 minutes.
Presentation ideas:
Arrange the macaroons on a platter and sprinkle some chopped pistachios and shredded coconut on top for a pretty presentation.
Garnishes:
Chopped pistachios and shredded coconut
Pairings:
Serve the macaroons with a cup of coffee or tea for a sweet treat.
Suggested side dishes:
Fresh fruit salad or a cheese plate
Troubleshooting advice:
- If the macaroons are too dry, add a tablespoon of egg white to the mixture.
- If the macaroons are too wet, add a tablespoon of shredded coconut to the mixture.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and equipment thoroughly before preparing the recipe.
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 have been a beloved dessert ever since.
Flavor profiles:
Sweet, nutty, and coconutty
Serving suggestions:
Serve the macaroons as a dessert or snack.
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