Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut milk
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup sweetened shredded coconut
Special equipment needed:
- Fattigmann roller or cookie cutter
- Deep fryer or large pot for frying
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
2. Beat in the eggs, one at a time, until well combined.
3. Add the coconut milk, vanilla extract, and coconut extract, and mix until incorporated.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
6. Fold in the sweetened shredded coconut.
7. Cover the dough and chill in the refrigerator for at least 30 minutes.
8. Preheat the deep fryer or large pot of oil to 375°F.
9. Roll out the chilled dough on a floured surface to a thickness of about 1/4 inch.
10. Use a fattigmann roller or cookie cutter to cut out shapes from the dough.
11. Fry the dough shapes in the hot oil until golden brown, about 2-3 minutes per side.
12. Drain the fried coconut fattigmann on paper towels to remove excess oil.
- Time:
Preparation time: 45 minutes
- Cooking time: 10-15 minutes
Temperature:
- Frying temperature: 375°F
Serving size:
- Makes about 2 dozen coconut fattigmann
Nutritional information:
- Calories: 160
- Fat: 8g
- Carbohydrates: 20g
- Protein: 2g
Substitutions for ingredients:
- Regular milk can be used instead of coconut milk.
- Almond extract can be used instead of coconut extract.
Variations:
- Add a pinch of cinnamon to the dough for a warm, spicy flavor.
- Dip the fried coconut fattigmann in melted chocolate for a decadent treat.
Tips and tricks:
- Chill the dough before rolling it out to make it easier to work with.
- Use a fattigmann roller or cookie cutter to create uniform shapes.
- Fry the coconut fattigmann in small batches to avoid overcrowding the fryer.
Storage instructions:
- Store the fried coconut fattigmann in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, place the coconut fattigmann on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes, or until warmed through.
Presentation ideas:
- Serve the coconut fattigmann on a platter with a dusting of powdered sugar.
Garnishes:
- Sprinkle extra shredded coconut on top of the fried coconut fattigmann for added texture.
Pairings:
- Serve with a cup of hot coffee or tea for a cozy treat.
Suggested side dishes:
- These coconut fattigmann are perfect on their own as a sweet snack.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour until it reaches the right consistency.
- If the fried coconut fattigmann are too greasy, try frying them for a shorter amount of time or at a slightly lower temperature.
Food safety advice:
- Be careful when working with hot oil to avoid burns.
- Make sure the dough is cooked through before serving.
Food history:
- Fattigmann is a traditional Norwegian Christmas cookie that has been enjoyed for centuries.
Flavor profiles:
- These coconut fattigmann are sweet and nutty, with a hint of tropical coconut flavor.
Serving suggestions:
- Serve these coconut fattigmann as a sweet treat during the holidays or any time of year.
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Region: Norwegian