Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup coconut flour
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut cream
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sweetened shredded coconut
Special equipment needed:
- Mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the all-purpose flour, coconut flour, sugar, salt, and baking powder. Mix well.
3. Add the softened butter and mix until the mixture becomes crumbly.
4. In a separate bowl, whisk together the coconut cream, eggs, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Fold in the sweetened shredded coconut.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
8. Bake for 15-18 minutes or until the edges are lightly golden brown.
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: 15-18 minutes
Total time: 30-35 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 12-14 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 190
Fat: 11g
Carbohydrates: 20g
Protein: 3g
Sodium: 130mg
Sugar: 9g
Substitutions for ingredients:
- You can use regular milk instead of coconut cream.
- If you don't have coconut flour, you can use all-purpose flour instead.
- You can use unsweetened shredded coconut instead of sweetened.
Variations:
- Add chocolate chips or chopped nuts to the dough for extra flavor and texture.
- Drizzle melted chocolate over the cooled cookies for a decadent touch.
- Use almond extract instead of vanilla extract for a different flavor profile.
Tips and tricks:
- Make sure the butter is softened before mixing it with the dry ingredients.
- Don't overmix the dough or the cookies will become tough.
- If the dough is too sticky, refrigerate it for 10-15 minutes before scooping it onto the baking sheet.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The cookies can be reheated in the microwave for a few seconds or in the oven at 350°F (180°C) for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter and sprinkle some extra shredded coconut on top for a pretty presentation.
Garnishes:
Sprinkle some powdered sugar on top of the cookies for a festive touch.
Pairings:
Serve the cookies with a cup of hot tea or coffee for a cozy treat.
Suggested side dishes:
The cookies are perfect on their own, but you can serve them with fresh fruit or a scoop of ice cream for a more indulgent dessert.
Troubleshooting advice:
- If the cookies are spreading too much, refrigerate the dough for 10-15 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
- If the cookies are too wet, add a tablespoon of flour to the dough.
Food safety advice:
Make sure to use fresh ingredients and store the cookies properly to prevent foodborne illness.
Food history:
Pan de Nata is a traditional Filipino bread that is made with flour, sugar, eggs, and butter. It is known for its soft and fluffy texture and is often enjoyed with coffee or tea. This recipe puts a coconut twist on the classic bread by adding coconut flour and coconut cream.
Flavor profiles:
The Coconut Pan de Nata has a sweet and nutty flavor from the shredded coconut and coconut flour. The cookies are soft and tender with a slightly crispy edge.
Serving suggestions:
Serve the Coconut Pan de Nata as a sweet snack or dessert. They are perfect for sharing with friends and family.
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Region: Portuguese