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
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded coconut, sugar, and salt.
3. In a separate mixing bowl, beat the egg whites with an electric mixer until they form stiff peaks.
4. Fold the egg whites into the coconut mixture until well combined.
5. Add the vanilla extract and mix until evenly distributed.
6. Using a small cookie scoop or spoon, form the mixture into small mounds and place them on the prepared baking sheet.
7. Bake for 15-18 minutes or until the edges are 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: 10 minutes
Cooking time: 15-18 minutes
Total time: 25-28 minutes
Temperature:
350°F (175°C)
Serving size:
This recipe makes about 12-14 macaroons.
Nutritional information:
Serving size: 1 macaroon
Calories: 90
Total fat: 4.5g
Saturated fat: 4g
Cholesterol: 0mg
Sodium: 55mg
Total carbohydrates: 12g
Dietary fiber: 1g
Sugars: 11g
Protein: 1g
Substitutions for ingredients:
- Unsweetened shredded coconut can be used instead of sweetened shredded coconut, but you may need to add more sugar to achieve the desired sweetness.
- Brown sugar can be used instead of granulated sugar for a slightly different flavor.
- Almond extract can be used instead of vanilla extract for a different flavor.
Variations:
- Chocolate-dipped macaroons: Melt some chocolate chips in a microwave-safe bowl and dip the cooled macaroons into the chocolate. Let the chocolate harden before serving.
- Lemon macaroons: Add 1 tablespoon of lemon zest to the coconut mixture for a zesty twist.
- Nutty macaroons: Add 1/2 cup of chopped nuts, such as almonds or pecans, to the coconut mixture for added crunch.
Tips and tricks:
- Make sure to beat the egg whites until they form stiff peaks to ensure the macaroons hold their shape.
- Use a small cookie scoop or spoon to form the macaroons for even sizing.
- Let the macaroons cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely to prevent them from breaking apart.
Storage instructions:
Store the macaroons in an airtight container at room temperature for up to 5 days.
Reheating instructions:
These macaroons are best served at room temperature, but you can reheat them in the oven at 350°F (175°C) for 5-7 minutes if desired.
Presentation ideas:
Arrange the macaroons on a platter and sprinkle some extra shredded coconut on top for a decorative touch.
Garnishes:
- Drizzle melted chocolate on top of the macaroons.
- Top with a small piece of fruit, such as a raspberry or blueberry.
Pairings:
- Serve with a cup of hot tea or coffee.
- Pair with a glass of cold milk for a sweet treat.
Suggested side dishes:
These macaroons are a sweet treat on their own and do not require any additional side dishes.
Troubleshooting advice:
- If the macaroons are spreading too much during baking, try chilling the mixture in the refrigerator for 30 minutes before forming into mounds.
- If the macaroons are browning too quickly, reduce the oven temperature to 325°F (160°C) and bake for a few extra minutes.
Food safety advice:
Make sure to use fresh egg whites and avoid consuming raw egg whites to prevent the risk of salmonella.
Food history:
Macaroons originated in Italy and were traditionally made with almond paste. Coconut macaroons became popular in the United States in the 20th century.
Flavor profiles:
These macaroons are sweet and coconutty with a hint of vanilla.
Serving suggestions:
Serve these macaroons as a sweet treat after a meal or as a snack with a cup of tea or coffee.
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