Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 cup shredded coconut
- 1/2 cup chopped almonds
- 1/2 cup chocolate chips
- 1/2 cup sweetened condensed milk
- 1/2 teaspoon salt
Special equipment needed:
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add in the all-purpose flour, almond flour, shredded coconut, chopped almonds, and salt. Mix until well combined.
4. Take a tablespoon of the dough and roll it into a ball. Place the ball onto a baking sheet lined with parchment paper. Repeat until all the dough is used up.
5. Use your thumb to make an indentation in the center of each ball.
6. In a small saucepan, melt the chocolate chips and sweetened condensed milk together over low heat, stirring constantly.
7. Spoon a small amount of the chocolate mixture into each indentation.
8. Bake the cookies for 12-15 minutes, or until lightly golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 24 cookies
Nutritional information:
Calories: 220
Fat: 15g
Carbohydrates: 19g
Protein: 3g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Shredded coconut can be substituted with desiccated coconut.
- Chopped almonds can be substituted with chopped pecans or walnuts.
- Chocolate chips can be substituted with chopped dark chocolate.
Variations:
- Add a teaspoon of almond extract to the dough for extra almond flavor.
- Use white chocolate instead of dark chocolate for a sweeter cookie.
- Add a teaspoon of instant espresso powder to the dough for a mocha twist.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Don't overmix the dough, or the cookies will be tough.
- Use a small cookie scoop to make evenly sized balls of dough.
- To make the indentation in the center of the cookie, you can use the back of a teaspoon instead of your thumb.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
If the cookies have gone stale, you can reheat them in the oven at 350°F (180°C) for 5 minutes to crisp them up again.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with extra shredded coconut and chopped almonds for a pretty presentation.
Garnishes:
Extra shredded coconut and chopped almonds.
Pairings:
Serve the cookies with a cup of coffee or tea.
Suggested side dishes:
These cookies are perfect on their own, but you could also serve them with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk to moisten it.
- If the cookies spread too much during baking, chill the dough in the refrigerator for 30 minutes before baking.
Food safety advice:
Make sure to use pasteurized sweetened condensed milk to avoid the risk of foodborne illness.
Food history:
Sandbakelse is a traditional Norwegian cookie that is made with butter, sugar, and flour. The name means "sand cake" in Norwegian, referring to the sandy texture of the cookie. Almond Joy Sandbakelse is a twist on the classic recipe, adding shredded coconut, chopped almonds, and chocolate for a delicious flavor combination.
Flavor profiles:
These cookies are buttery, nutty, and chocolatey, with a hint of coconut.
Serving suggestions:
Serve these cookies as a sweet treat with coffee or tea, or as a dessert with a scoop of vanilla ice cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A