- Stand mixer/Batter mixing: For efficiently combining ingredients together, ensuring smooth batter without overmixing.
- Parchment Paper Sheets / Silicone Baking Mats / Cookie Cutters: For easy release of macaroons from the baking sheet and shaping them into uniform sizes.
- Digital Kitchen Scale/Measuring Cups & Spoons: For precise ingredient measurement, crucial in baking for consistent results.
- Glass Bakeware or Silicone Baking Mat: A non-stick surface to prevent macaroons from sticking when baked.
- Cookie Scoop/Spring Release Ice Cream Scooper: For evenly portioned balls of batter, which are then coated with shredded coconut.
- Sharp Knife or Bench Scraper: To remove the formed macaroons from the parchment paper without breaking them.
- Rolling Pin (Optional): Optional but can be used to flatten and shape some dough if needed in specific recipes that require it, although not typical for coconut macaroons.
- Stand Mixer Bowl / Whisk Attachment/Paddle Attachment: To mix ingredients efficiently; however, a stand mixer is optional as the mixing process can be done by hand or with an electric hand mixer too.
- Spatula: For folding ingredients together and for transferring the macaroons without breaking them.
Vegetable oil cooking spray
10 egg whites
2 cups unsweetened dried shredded coconut
2 cups plain quick-cooking oats
1 tablespoon vanilla extract
3/4 cup sugar
1/2 teaspoon salt
2 tablespoons bittersweet chocolate morsels
1 teaspoon trans-fat-free soft-tub margarine
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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