Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup mini chocolate chips
- 1 cup multi-colored sprinkles
Special Equipment Needed:
- Electric mixer
- Baking sheet
- Parchment paper
- Rolling pin
- Cookie cutter
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, using an electric mixer, beat the melted butter and sugar until combined.
4. Add the egg and vanilla extract and beat until combined.
5. Slowly add the dry ingredients to the wet ingredients and mix until combined.
6. Stir in the shredded coconut, mini chocolate chips, and sprinkles.
7. Roll out the dough on a lightly floured surface to about ¼ inch thickness.
8. Cut out shapes with a cookie cutter and place on the prepared baking sheet.
9. Bake for 8-10 minutes, or until the edges are lightly golden brown.
10. Allow the cookies to cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 8-10 minutes
Temperature: 350°F
Serving Size: Makes 24 cookies
Nutritional Information (per cookie):
Calories: 150
Fat: 7g
Carbohydrates: 19g
Protein: 2g
Substitutions for Ingredients:
- Unsalted butter: coconut oil
- Granulated sugar: coconut sugar
- Egg: flax egg
Variations:
- Use different types of sprinkles
- Add chopped nuts or dried fruit
- Use different types of chocolate chips
Tips and Tricks:
- For best results, use a cookie cutter that is slightly larger than the size of the cookie you want.
- Make sure to roll out the dough evenly so that the cookies bake evenly.
- For a more intense coconut flavor, toast the shredded coconut before adding it to the dough.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in a 350°F oven for 5 minutes.
Presentation Ideas:
- Place the cookies in a jar and tie with a ribbon.
- Place the cookies on a plate and sprinkle with more sprinkles.
- Place the cookies in a gift box and tie with a bow.
Garnishes:
- Chocolate sauce
- Coconut flakes
- Whipped cream
Pairings:
- Hot chocolate
- Ice cream
- Fruit salad
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Trail mix
Troubleshooting Advice:
- If the cookies spread too much while baking, try chilling the dough before rolling it out.
- If the cookies are too dry, try adding a bit more butter or coconut oil to the dough.
Food Safety Advice:
- Make sure to use clean utensils and surfaces when baking.
- Store the cookies in an airtight container to prevent them from going stale.
Food History:
Coconut cookies have been around for centuries, but the piñata cookie is a more recent invention. The piñata cookie is believed to have originated in Mexico in the late 1990s.
Flavor Profiles:
These cookies have a sweet and coconutty flavor, with a hint of chocolate and a crunchy texture from the sprinkles.
Serving Suggestions:
These cookies are perfect for a party or as an after-dinner treat. They can also be served with a scoop of ice cream or a hot cup of cocoa.
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