Ingredients with Measurements:
- 1 cup grated ube (purple yam)
- 1 can (14 oz) condensed milk
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sweetened shredded coconut
Special equipment needed:
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Cookie scoop
Step-by-step instructions:
1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, combine grated ube, condensed milk, and softened butter. Mix well using an electric mixer.
3. Add eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the ube mixture, mixing until well combined.
6. Fold in the sweetened shredded coconut.
7. Line a baking sheet with parchment paper.
8. Using a cookie scoop, drop the mixture onto the prepared baking sheet, leaving about 2 inches between each cookie.
9. Bake for 12-15 minutes or until the edges are lightly browned.
10. Remove from the oven and let cool on the baking sheet for 5 minutes.
11. Transfer the macaroons to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
5. Temperature:
350°F (175°C)
Serving size:
Makes about 18-20 macaroons
Nutritional information:
Per serving (1 macaroon):
Calories: 160
Fat: 9g
Carbohydrates: 18g
Protein: 2g
Sodium: 105mg
Sugar: 12g
Substitutions for ingredients:
- Ube can be substituted with taro or sweet potato.
- Sweetened shredded coconut can be substituted with unsweetened shredded coconut.
Variations:
- Add chopped nuts such as almonds or cashews for added texture.
- Drizzle melted white chocolate over the macaroons for a decadent touch.
Tips and tricks:
- Make sure to use softened butter for easier mixing.
- Use a cookie scoop to ensure uniform size and shape.
- Store in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 5-7 minutes or until warmed through.
Presentation ideas:
Arrange the macaroons on a platter and sprinkle with additional shredded coconut for a festive touch.
Garnishes:
Sprinkle with chopped nuts or drizzle with melted white chocolate.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
These macaroons are perfect as a sweet snack or dessert on their own.
Troubleshooting advice:
- If the mixture is too wet, add a little more flour.
- If the macaroons spread too much while baking, chill the mixture in the refrigerator for 30 minutes before baking.
Food safety advice:
Make sure to use clean and sanitized equipment and wash hands thoroughly before handling food.
Food history:
Ube halaya is a popular Filipino dessert made from purple yam. It is often used in various desserts such as cakes, ice cream, and pastries.
Flavor profiles:
These macaroons have a sweet and nutty flavor with a hint of coconut.
Serving suggestions:
Serve as a sweet snack or dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Filipino