Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/2 cup shredded coconut
Special Equipment Needed:
- Bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Cookie scoop
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
7. Add the coconut milk and shredded coconut and mix until combined.
8. Using a cookie scoop, scoop the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
9. Bake for 12-14 minutes, or until the edges are lightly golden brown.
10. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 10 minutes
Cooking Time: 12-14 minutes
Temperature: 350°F
Serving Size: Makes about 2 dozen cookies
Nutritional Information (per cookie):
Calories: 120
Fat: 6g
Carbohydrates: 14g
Protein: 2g
Substitutions for Ingredients:
- Butter: You can use vegan butter or coconut oil as a substitute.
- Coconut Milk: You can use almond milk or any other plant-based milk as a substitute.
- Shredded Coconut: You can use finely chopped nuts as a substitute.
Variations:
- Add 1/2 cup of chocolate chips for a chocolatey twist.
- Add 1/2 cup of dried fruit for a fruity twist.
- Add 1 teaspoon of ground cinnamon for a spiced twist.
Tips and Tricks:
- Make sure to cream the butter and sugar together until light and fluffy for the best texture.
- Make sure to not overmix the dough, as this can result in tough cookies.
Storage Instructions:
These cookies can be stored in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
These cookies can be reheated in the microwave for 10-15 seconds.
Presentation Ideas:
These cookies can be served on a platter with a variety of other cookies or on a plate with a dollop of whipped cream.
Garnishes:
These cookies can be garnished with a sprinkle of shredded coconut or a drizzle of melted chocolate.
Pairings:
These cookies pair well with a cup of coffee or tea.
Suggested Side Dishes:
These cookies can be served with a side of fresh fruit or a scoop of ice cream.
Troubleshooting Advice:
If the cookies are too dry, try adding a bit more coconut milk. If the cookies are too wet, try adding a bit more flour.
Food Safety Advice:
Make sure to store these cookies in an airtight container and consume within 5 days.
Food History:
Munkki is a traditional Finnish cookie that is usually made with a combination of flour, sugar, butter, and eggs.
Flavor Profiles:
These cookies have a sweet and coconutty flavor with a hint of vanilla.
Serving Suggestions:
These cookies can be served as a snack or dessert.
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