Ingredients and Weight:
- 1 cup (240 ml) canned full-fat coconut milk
- 3 large egg whites
- 1 cup (120 grams) sugar
- 1 teaspoon vanilla extract
- 2 cups (240 grams) shredded coconut (use gluten-free brand)
- Pinch of salt
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 20-25 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the coconut milk and egg whites.
- Add sugar gradually, while whisking continuously until the mixture becomes frothy and smooth.
- Stir in vanilla extract and salt.
- Fold in the shredded coconut until fully combined.
- Drop the mixture by spoonfuls onto a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until golden brown and crispy.
- Allow to cool before serving.
Nutritional Information:
- Calories: (Based on the provided ingredients and average values)
- Fat: 14g
- Carbohydrates: 36g
- Protein: 2g
Dish Characteristics:
- A gluten-free and nut-free dessert that is perfect for those with dietary restrictions.
- The combination of coconut and vanilla gives a rich and tropical flavor.
- The macaroons are light, crispy, and have a beautiful golden brown color.
User Comments:
- "These macaroons are delicious! The coconut flavor is so rich and the texture is perfect."
- "I was looking for a gluten-free dessert to make for my family, and these Coconut Vanilla Macaroons were a hit!"
- "These macaroons are so easy to make and they taste amazing! I will definitely make them again."
Special Precautions and Tips:
- Make sure to use a gluten-free brand of shredded coconut to ensure the dish is gluten-free.
- When baking, keep an eye on the macaroons to ensure they don't over-brown or burn. They should be golden brown and crispy.
- Store the macaroons in an airtight container to keep them fresh and crispy for longer.
