Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup shredded coconut
- 1/2 cup unsalted butter, softened
- 3 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, combine the flour, baking powder, and salt. Gradually add this mixture to the butter mixture, mixing until just combined.
5. Stir in the shredded coconut and vanilla extract until evenly distributed.
6. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 15-20 minutes or until the edges are golden brown.
8. 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: 15 minutes
Cooking time: 15-20 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 24 cookies
Nutritional information:
Calories per serving: 150
Total fat: 7g
Saturated fat: 4g
Cholesterol: 35mg
Sodium: 70mg
Total carbohydrates: 21g
Dietary fiber: 1g
Sugars: 11g
Protein: 2g
Substitutions for ingredients:
- You can use margarine instead of butter.
- You can use sweetened shredded coconut instead of unsweetened.
Variations:
- You can add chopped nuts or chocolate chips to the dough.
- You can drizzle melted chocolate over the cooled cookies.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Don't overmix the dough or the cookies will be tough.
- Store the cookies in an airtight container at room temperature for up to 1 week.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
The cookies can be reheated in the microwave for a few seconds or in a preheated oven at 350°F (175°C) for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar.
Garnishes:
Sprinkle the cookies with shredded coconut or chopped nuts.
Pairings:
Serve the cookies with a cup of coffee or tea.
Suggested side dishes:
The cookies can be served as a dessert or snack on their own.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk.
- If the cookies spread too much, chill the dough for 30 minutes before baking.
Food safety advice:
Make sure to use fresh ingredients and wash your hands before handling food.
Food history:
Biscocho de Coco is a traditional Filipino cookie that is often served during special occasions.
Flavor profiles:
The cookies are sweet and nutty with a hint of vanilla.
Serving suggestions:
Serve the cookies on a platter or in a cookie jar for a festive presentation.
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Region: Philippine