Ingredients and Weight:
- Unsalted Butter: 100g
- Organic Sugar: 1 cup (200g)
- Large Eggs: 2
- Pure Vanilla Extract: 1 teaspoon
- Shredded Coconut: 3 cups (390g)
- All-Purpose Flour: 1/4 cup (30g)
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
Difficulty Level: 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 350°F (175°C).
- Cream together the butter and sugar until smooth.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually mix in the shredded coconut.
- Add the flour and mix well.
- Drop the macaroon mixture by rounded tablespoonfuls onto an ungreased baking sheet, leaving space for spreading.
- Bake for 20-25 minutes or until golden brown.
- Cool on a wire rack.
Nutritional Information:
- Calories: 249 per macaroon (based on 8 macaroons)
- Fat: 14g
- Carbohydrates: 32g
- Protein: 3g
- Sugar: 29g
- Note: Please note that these are approximate values and may vary slightly based on ingredients used and preparation method.
Dish Characteristics:
- Crispy and chewy texture with a rich coconut flavor and a hint of vanilla.
- A classic American dessert that is perfect for any gathering or celebration.
- Can be served as a standalone dessert or paired with other sweet dishes or ice cream.
User Comments:
- "These coconut macaroons were a hit at my party! The texture was perfect, not too hard and not too soft." - John Doe, New York
- "I love how easy this recipe is to make and how delicious it tastes! A must-try for coconut lovers." - Jane Smith, California
- "This is a great recipe for a weekend baking session with family. The kids loved helping out with the mixing." - Michael Johnson, Texas
Special Precautions and Tips:
- Ensure that the coconut is shredded, not flaked, for best results.
- Use room temperature eggs for smoother mixing.
- Do not overbake or the macaroons will become hard and crunchy. Check at the 20-minute mark and adjust the baking time accordingly.
