Ingredients with Measurements:
- 2 cups shredded coconut
- 1/2 cup sesame seeds
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 egg whites
- 1 teaspoon vanilla 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, sesame seeds, sugar, flour, and salt.
3. In a separate bowl, beat the egg whites until stiff peaks form.
4. Fold the egg whites into the coconut mixture.
5. Add the vanilla extract and mix well.
6. Line a baking sheet with parchment paper.
7. Using a tablespoon, drop the mixture onto the prepared baking sheet, leaving about 1 inch of space between each cookie.
8. Bake for 15-20 minutes, or until the edges are golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes.
10. Transfer the macaroons to a wire rack to cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Total time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 18-20 macaroons
Nutritional information:
- Calories: 110
- Fat: 7g
- Carbohydrates: 11g
- Protein: 2g
Substitutions for ingredients:
- Instead of shredded coconut, you can use coconut flakes or coconut chips.
- Instead of sesame seeds, you can use poppy seeds or chopped nuts.
- Instead of all-purpose flour, you can use almond flour or coconut flour.
- Instead of sugar, you can use honey or maple syrup.
Variations:
- Add 1/4 cup of chocolate chips to the mixture for a chocolate twist.
- Drizzle melted chocolate over the macaroons for a decadent touch.
- Add 1/4 cup of dried cranberries or raisins for a fruity twist.
Tips and tricks:
- Make sure the egg whites are beaten until stiff peaks form for a light and airy texture.
- Use a tablespoon to drop the mixture onto the baking sheet for uniform-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.
Reheating instructions:
To reheat the macaroons, place them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the macaroons on a platter and garnish with fresh berries or mint leaves.
Garnishes:
Fresh berries, mint leaves, or a drizzle of melted chocolate.
Pairings:
Serve the macaroons with a cup of tea or coffee 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 milk to the mixture.
- If the macaroons are too wet, add a tablespoon of flour to the mixture.
Food safety advice:
Make sure to use fresh ingredients and wash your hands before handling the food.
Food history:
Macaroons originated in Italy and were introduced to France in the 16th century. They were traditionally made with almond paste and egg whites.
Flavor profiles:
The sesame seeds add a nutty flavor to the sweet coconut macaroons.
Serving suggestions:
Serve the macaroons as a dessert or snack.
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