Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup coconut milk
- 1/2 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
- 1/2 cup semisweet chocolate chips
- 1/2 cup white chocolate chips
Special equipment needed:
- Baking sheets
- Parchment paper
- Mixing bowls
- Electric mixer
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, coconut milk, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture and mix until just combined. Stir in the shredded coconut.
5. Drop spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool completely.
6. Melt the semisweet chocolate chips in a double boiler or microwave-safe bowl. Dip half of each cookie into the melted chocolate and place them on a parchment-lined baking sheet to set.
7. Melt the white chocolate chips in a double boiler or microwave-safe bowl. Dip the other half of each cookie into the melted white chocolate and place them on a parchment-lined baking sheet to set.
8. Allow the chocolate to set completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F
Serving size:
Makes about 24 cookies
Nutritional information:
Calories: 160
Fat: 8g
Carbohydrates: 21g
Protein: 2g
Sodium: 40mg
Sugar: 14g
Substitutions for ingredients:
- You can use coconut oil instead of butter.
- Almond flour can be used instead of all-purpose flour.
- Almond milk can be used instead of coconut milk.
Variations:
- Add chopped nuts or dried fruit to the cookie dough.
- Use dark chocolate instead of semisweet chocolate.
- Add a teaspoon of coconut extract to the cookie dough for extra coconut flavor.
Tips and tricks:
- Make sure the cookies are completely cooled before dipping them in chocolate.
- Use a fork to dip the cookies in chocolate for a smoother finish.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
These cookies are best served at room temperature and do not need to be reheated.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with additional shredded coconut for a festive touch.
Garnishes:
Sprinkle additional shredded coconut or chopped nuts on top of the chocolate.
Pairings:
Serve these cookies with a cup of coffee or tea.
Suggested side dishes:
These cookies are a dessert and do not require any side dishes.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the cookies spread too much while baking, chill the dough for 30 minutes before baking.
Food safety advice:
Make sure to use pasteurized eggs in this recipe.
Food history:
Black and white cookies are a classic New York City treat that originated in the early 1900s. The cookies are typically large and round, with one half covered in chocolate and the other half covered in vanilla icing.
Flavor profiles:
These cookies have a sweet and nutty coconut flavor, with a rich chocolate and vanilla finish.
Serving suggestions:
Serve these cookies as a sweet treat after dinner or as a snack with a cup of coffee or tea.
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Taste: Sweet, Coconutty, Chocolatey, Vanilla, Rich, Vanilla-Y