Ingredients with Measurements:
- 2 cups sweetened shredded coconut
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Spatula
- Cookie scoop
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded coconut, all-purpose flour, and salt.
3. Add the sweetened condensed milk and vanilla extract to the bowl and mix until well combined.
4. Fold in the white chocolate chips.
5. Use a cookie scoop to portion out the macaroons onto the prepared baking sheet, leaving about an inch of space between each one.
6. Bake for 12-15 minutes or until the edges are golden brown.
7. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes approximately 12-14 macaroons
Nutritional information:
Per serving (1 macaroon):
Calories: 160
Fat: 8g
Saturated Fat: 6g
Cholesterol: 5mg
Sodium: 75mg
Carbohydrates: 21g
Fiber: 1g
Sugar: 16g
Protein: 2g
Substitutions for ingredients:
- White chocolate chips can be substituted with milk or dark chocolate chips.
- Sweetened shredded coconut can be substituted with unsweetened shredded coconut, but you may need to add more sweetened condensed milk to compensate for the lack of sweetness.
Variations:
- Add chopped nuts such as almonds or pecans for added crunch.
- Drizzle melted chocolate over the cooled macaroons for a decorative touch.
- Add a teaspoon of almond extract in place of the vanilla extract for a different flavor profile.
Tips and tricks:
- Use a cookie scoop to ensure evenly sized macaroons.
- Don't overmix the batter as it can result in tough macaroons.
- Let the macaroons cool completely before removing them from the baking sheet to prevent them from falling apart.
Storage instructions:
Store the macaroons in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the macaroons in a 350°F (180°C) oven for 5-7 minutes or until warmed through.
Presentation ideas:
Arrange the macaroons on a platter and dust with powdered sugar for a simple presentation.
Garnishes:
Garnish with toasted coconut flakes or chopped nuts for added texture.
Pairings:
Serve with a cup of coffee or tea for a sweet treat.
Suggested side dishes:
These macaroons are perfect on their own as a dessert or snack.
Troubleshooting advice:
- If the macaroons are spreading too much during baking, try chilling the batter in the fridge for 30 minutes before portioning them out onto the baking sheet.
- If the macaroons are too dry, add a tablespoon of sweetened condensed milk at a time until the batter comes together.
Food safety advice:
Make sure to use fresh ingredients and store the macaroons in an airtight container to prevent spoilage.
Food history:
Macaroons have been around since the 9th century and were originally made with almond paste. Coconut macaroons became popular in the 19th century and have since become a beloved dessert.
Flavor profiles:
These macaroons are sweet and chewy with a hint of white chocolate.
Serving suggestions:
Serve these macaroons as a sweet treat for a party or as a dessert after dinner.
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