Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup sweetened shredded coconut
- 1/4 cup cornstarch
- 1/4 cup coconut milk
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
3. In a separate bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the egg, coconut milk, and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the dry ingredients to the wet mixture and mix until just combined.
6. Fold in the shredded coconut.
7. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. 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: 12-15 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- Makes about 20 cookies
Nutritional information:
- Calories: 130
- Total fat: 7g
- Saturated fat: 5g
- Cholesterol: 25mg
- Sodium: 40mg
- Total carbohydrates: 16g
- Dietary fiber: 0.5g
- Sugars: 8g
- Protein: 1.5g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/8 tsp.
- If you don't have coconut milk, you can use regular milk or cream instead.
- You can use almond extract instead of vanilla extract for a different flavor.
Variations:
- Add chopped nuts, such as almonds or pecans, to the dough for extra crunch.
- Drizzle melted chocolate over the cooled cookies for a decadent touch.
- Roll the dough into balls and press a whole almond or macadamia nut into the center before baking for a tropical twist.
Tips and tricks:
- Make sure your butter is softened to room temperature before creaming it with the sugar to ensure a smooth and creamy texture.
- Don't overmix the dough once you've added the dry ingredients, or the cookies will be tough.
- Use a cookie scoop or spoon to ensure even-sized cookies.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
- If the cookies have gone stale, you can revive them by placing them in a 350°F (175°C) oven for 5 minutes.
Presentation ideas:
- Arrange the cookies on a platter and sprinkle with extra shredded coconut for a pretty presentation.
Garnishes:
- Sprinkle the cookies with powdered sugar for a snowy effect.
Pairings:
- Serve the cookies with a cup of hot tea or coffee for a cozy afternoon treat.
Suggested side dishes:
- These cookies are perfect on their own, but you could also serve them with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting advice:
- If the cookies are spreading too much during baking, try chilling the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, try adding a tablespoon or two of extra coconut milk to the dough.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands and equipment thoroughly before starting.
Food history:
- Coconut is a tropical fruit that has been used in cooking and baking for centuries. It is a staple ingredient in many cuisines, including Thai, Indian, and Caribbean.
Flavor profiles:
- These cookies are sweet and buttery with a subtle coconut flavor.
Serving suggestions:
- Serve these cookies as a sweet snack or dessert.
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