Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup sweetened shredded coconut
Special Equipment Needed:
- Stand mixer
- Baking sheets
- Parchment paper
- Wire cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars until light and fluffy.
4. Add egg and vanilla extract and mix until combined.
5. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in the shredded coconut.
7. Using a small cookie scoop, scoop dough onto prepared baking sheets, about 2 inches apart.
8. Bake for 10-12 minutes, or until edges are lightly golden.
9. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire cooling rack to cool completely.
Time:
Preparation Time: 10 minutes
Cooking Time: 10-12 minutes
Temperature: 350°F
Serving Size: Makes about 2 dozen cookies
Nutritional Information (per cookie):
Calories: 120
Fat: 6g
Carbohydrates: 14g
Protein: 1g
Substitutions for Ingredients:
- Unsalted butter: can be substituted with vegan butter
- Granulated sugar: can be substituted with coconut sugar
- Light brown sugar: can be substituted with dark brown sugar
- Egg: can be substituted with a flax egg
Variations:
- Add 1/2 cup of chopped nuts or dried fruit
- Add 1/2 teaspoon of ground cinnamon
- Add 1/4 teaspoon of ground nutmeg
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugars.
- Use a small cookie scoop to ensure the cookies are all the same size.
Storage Instructions:
Store cookies in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat cookies in a 350°F oven for 5 minutes.
Presentation Ideas:
- Serve cookies on a platter with a dusting of powdered sugar.
- Place cookies in a decorative tin or box.
Garnishes:
- Sprinkle cookies with flaked sea salt
- Drizzle with melted chocolate
Pairings:
- Serve with a glass of cold milk
- Serve with a cup of hot tea or coffee
Suggested Side Dishes:
- Fresh fruit
- Yogurt parfait
Troubleshooting Advice:
- If the cookies spread too much while baking, try chilling the dough for 30 minutes before baking.
- If the cookies are too dry, try adding 1-2 tablespoons of milk or cream to the dough.
Food Safety Advice:
- Make sure all ingredients are at room temperature before baking.
- Make sure to use a food thermometer to ensure the cookies are cooked through.
Food History:
Coconut Cat's Tongue cookies are a traditional cookie from Portugal. They are made with a simple dough and shredded coconut, and are usually served with a cup of tea or coffee.
Flavor Profiles:
These cookies are sweet and buttery, with a hint of coconut.
Serving Suggestions:
- Serve as an after-dinner treat
- Serve as an afternoon snack
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