Ingredients and Weight:
- Unsweetened shredded coconut: 7 ounces (200 grams)
- Egg whites: 4 large (120 grams)
- Granulated sugar: 1 1/2 cups (300 grams)
- Salt: 1/4 teaspoon
- Vanilla extract: 1 teaspoon
- Cream of tartar: 1/4 teaspoon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the coconut, egg whites, sugar, salt, vanilla extract, and cream of tartar until combined.
- Drop rounded tablespoons of the batter onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 20-25 minutes, or until the macaroons are firm and slightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 170
- Fat: 10 grams
- Carbohydrates: 20 grams
- Protein: 3 grams
Dish Characteristics:
- Chewy, yet crispy exterior
- Toasted coconut flavor
- Sweet and indulgent without being overly sugary
User Comments:
- "These macaroons are the perfect blend of sweet and savory. They're chewy without being too dense, and the coconut flavor is divine." - Sarah J.
- "I love that these macaroons are so easy to make. They're a great way to satisfy my sweet tooth without spending hours in the kitchen." - Emily B.
- "The meringue cookies are a delightful addition to the already delicious macaroons. They provide a bit of extra sweetness and crunch." - John K.
Special Precautions and Tips:
- Make sure to beat the egg whites until they are stiff peaks form. This will help the macaroons hold their shape.
- If you don't have cream of tartar, you can substitute 1/2 teaspoon of lemon juice or vinegar.
- Let the macaroons cool completely before serving to allow them to set properly.
