Desserts > Middle Eastern > Chocolate Desserts > Chocolate Kahks

Chocolate Kahk with Coconut Filling Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup semisweet chocolate chips
- 1/2 cup sweetened shredded coconut
- 1/2 cup condensed milk

Special Equipment Needed:
- Electric mixer
- 2 baking sheets
- Parchment paper
- Rolling pin
- 2-inch round cookie cutter

Step-by-Step Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract and mix until combined.

4. Gradually add the flour mixture to the butter mixture, alternating with the milk, until all ingredients are combined.

5. Fold in the chocolate chips and shredded coconut.

6. On a lightly floured surface, roll out the dough to 1/4-inch thickness. Cut out 2-inch rounds with a cookie cutter. Transfer the rounds to the prepared baking sheets.

7. Bake for 10-12 minutes, or until the edges are golden brown.

8. Let the cookies cool completely before filling.

9. To fill the cookies, spread a teaspoon of condensed milk on the bottom of one cookie, then top with a second cookie.

Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Temperature: 350°F
Serving Size: Makes 24 cookies

Nutritional Information:
Calories: 122
Fat: 5g
Carbohydrates: 16g
Protein: 2g

Substitutions for Ingredients:
- Unsalted butter can be substituted with vegan butter or coconut oil.
- Whole milk can be substituted with almond milk or oat milk.
- Semisweet chocolate chips can be substituted with dark chocolate chips or white chocolate chips.
- Sweetened shredded coconut can be substituted with unsweetened shredded coconut.

- The cookies can be filled with any type of jam or preserves.
- The cookies can be dipped in melted chocolate for a more decadent treat.

Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Roll out the dough on a lightly floured surface to prevent it from sticking.

Storage Instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.

Reheating Instructions:
The cookies can be reheated in the oven at 350°F for 5 minutes.

Presentation Ideas:
The cookies can be arranged on a platter and garnished with fresh fruit or edible flowers.

- Fresh fruit
- Edible flowers

- Coffee
- Tea
- Hot chocolate

Suggested Side Dishes:
- Ice cream
- Whipped cream
- Fruit salad

Troubleshooting Advice:
- If the dough is too sticky, add a bit more flour.
- If the cookies are overbaked, reduce the baking time.

Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Wash hands thoroughly before handling food.

Food History:
Kahk is a traditional Middle Eastern cookie that is typically served during the Eid al-Fitr holiday. The cookies are usually filled with dates, nuts, or coconut.

Flavor Profiles:
This cookie has a sweet and nutty flavor, with hints of chocolate and coconut.

Serving Suggestions:
These cookies are best served with a cup of coffee or tea.

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Region: Egyptian

Taste: Rich, Sweet, Coconutty, Chocolatey