Ingredients with Measurements:
- 2 cups shredded coconut
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 4 egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup white chocolate chips
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the shredded coconut, granulated sugar, all-purpose flour, and salt.
3. In a separate bowl, whisk the egg whites until they form stiff peaks.
4. Add the melted butter and vanilla extract to the dry ingredients and mix well.
5. Gently fold in the egg whites until everything is well combined.
6. Using a tablespoon, scoop the mixture onto the prepared baking sheet, leaving about an inch of space between each macaroon.
7. Bake for 15-20 minutes, or until the macaroons are golden brown.
8. Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. While the macaroons are cooling, melt the white chocolate chips in a double boiler or in the microwave.
10. Once the macaroons are completely cool, dip the bottom of each macaroon in the melted white chocolate and place them on a sheet of parchment paper to set.
11. Sprinkle some shredded coconut over the top of each macaroon while the chocolate is still wet.
12. Let the macaroons sit until the chocolate has hardened.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 24 macaroons
Nutritional information:
Calories: 130
Fat: 7g
Carbohydrates: 17g
Protein: 1g
Sodium: 30mg
Sugar: 14g
Substitutions for ingredients:
- You can use almond flour instead of all-purpose flour for a gluten-free version.
- You can use dark chocolate chips instead of white chocolate chips if you prefer.
Variations:
- You can add some chopped nuts, such as almonds or pecans, to the macaroon mixture for added texture.
- You can drizzle some melted dark chocolate over the top of the macaroons instead of dipping them in white chocolate.
Tips and tricks:
- Make sure to beat the egg whites until they form stiff peaks to ensure that the macaroons are light and airy.
- Use a cookie scoop or tablespoon to ensure that each macaroon is the same size.
- Let the macaroons cool completely before dipping them in the melted chocolate to prevent the chocolate from melting.
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 a few minutes to crisp them up.
Presentation ideas:
Arrange the macaroons on a platter and sprinkle some extra shredded coconut over the top for added visual appeal.
Garnishes:
Sprinkle some chopped nuts, such as almonds or pecans, over the top of the macaroons for added texture.
Pairings:
These macaroons pair well with a cup of coffee or tea.
Suggested side dishes:
These macaroons are a sweet treat on their own and do not require any side dishes.
Troubleshooting advice:
- If the macaroons are too dry, try adding a little more melted butter to the mixture.
- If the macaroons are too wet, try adding a little more flour to the mixture.
Food safety advice:
Make sure to use pasteurized egg whites to prevent the risk of salmonella.
Food history:
Tuticorin Macaroons are a traditional Indian sweet that originated in the city of Tuticorin in Tamil Nadu. They are typically made with coconut and egg whites and are a popular snack in southern India.
Flavor profiles:
These macaroons are sweet and nutty with a hint of vanilla and a creamy white chocolate coating.
Serving suggestions:
Serve these macaroons as a sweet treat after a meal or as a snack with a cup of coffee or tea.
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Region: Indian