Ingredients with Measurements:
- 2 cups sweetened shredded coconut
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 cup white chocolate chips
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Electric mixer
- Zester
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, almond flour, granulated sugar, and salt.
3. In a separate bowl, whisk the egg whites until they form stiff peaks.
4. Add the vanilla extract and lemon zest to the egg whites and whisk until combined.
5. Fold the egg white mixture into the coconut mixture until well combined.
6. Using a cookie scoop or spoon, form the mixture into small balls and place them on the prepared baking sheet.
7. Bake for 15-20 minutes or until the macaroons are golden brown.
8. Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
10. Drizzle the melted white chocolate over the cooled macaroons.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 12-15 macaroons
Nutritional information:
Per serving (1 macaroon):
Calories: 150
Fat: 9g
Carbohydrates: 17g
Protein: 2g
Sodium: 60mg
Sugar: 15g
Substitutions for ingredients:
- Almond flour can be substituted with all-purpose flour or coconut flour.
- White chocolate chips can be substituted with dark chocolate chips or chopped nuts.
Variations:
- Add 1/4 cup dried cranberries or chopped dried apricots to the mixture for a fruity twist.
- Substitute the lemon zest with lime or orange zest for a different flavor profile.
Tips and tricks:
- Make sure the egg whites are at room temperature before whisking them.
- Use a cookie scoop or spoon to ensure uniform macaroons.
- Allow the macaroons to cool completely before drizzling with white chocolate to prevent it from melting.
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 350°F (180°C) for 5 minutes.
Presentation ideas:
Arrange the macaroons on a platter and sprinkle with additional shredded coconut or lemon zest.
Garnishes:
Sprinkle with additional shredded coconut or lemon zest.
Pairings:
Pair with a cup of hot tea or coffee.
Suggested side dishes:
Serve with 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 a tablespoon of almond flour to the mixture.
Food safety advice:
Make sure the egg whites are fully cooked before consuming.
Food history:
Macaroons originated in Italy and were traditionally made with almond paste. Coconut macaroons became popular in the United States in the 19th century.
Flavor profiles:
Sweet, nutty, and tangy.
Serving suggestions:
Serve as a dessert or snack.
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