Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup sweetened shredded coconut
- 1/2 tsp baking powder
- 1/4 tsp salt
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. Line a baking sheet with parchment paper.
3. In a mixing bowl, beat the eggs and sugar together until light and fluffy.
4. Add in the vegetable oil and mix until well combined.
5. In a separate bowl, mix together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the shredded coconut.
8. Using a tablespoon, drop the batter onto the prepared baking sheet, leaving about 2 inches between each cookie.
9. Bake for 12-15 minutes, or until the edges are lightly golden brown.
10. 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: 10 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes approximately 18 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 120
Fat: 7g
Carbohydrates: 13g
Protein: 2g
Sodium: 50mg
Sugar: 7g
Substitutions for ingredients:
- You can use unsweetened shredded coconut if you prefer a less sweet cookie.
- Vegetable oil can be substituted with melted coconut oil or melted butter.
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
Variations:
- Add in 1/2 tsp of vanilla extract for extra flavor.
- Replace the shredded coconut with chopped nuts or chocolate chips for a different texture.
- Add in 1/4 tsp of cinnamon or nutmeg for a warm spice flavor.
Tips and tricks:
- Make sure to not overmix the batter to avoid tough cookies.
- Use a cookie scoop for even-sized cookies.
- Store in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating instructions:
These cookies are best served at room temperature. If you prefer them warm, you can reheat them in the microwave for 10-15 seconds.
Presentation ideas:
Serve on a platter with a dusting of powdered sugar.
Garnishes:
Sprinkle with extra shredded coconut or chopped nuts.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
These cookies are perfect on their own as a snack or dessert.
Troubleshooting advice:
- If the cookies spread too much, try chilling the dough for 30 minutes before baking.
- If the cookies are too dry, try adding an extra tablespoon of oil to the batter.
Food safety advice:
Make sure to store the cookies in an airtight container to prevent them from going stale.
Food history:
Kichel is a traditional Jewish cookie that is often served during holidays and celebrations.
Flavor profiles:
These cookies are sweet and nutty with a hint of coconut flavor.
Serving suggestions:
Serve as a sweet treat after a meal or as a snack with a cup of tea or coffee.
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