Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
- 1/2 cup semi-sweet chocolate chips
Special Equipment Needed:
- Electric mixer
- Baking sheet
- Parchment paper
- Rolling pin
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, and salt.
3. In a separate bowl, cream together the butter and sugar with an electric mixer 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. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Stir in the shredded coconut and chocolate chips.
8. Roll the dough into 1-inch balls and place on the prepared baking sheet.
9. Bake for 12-15 minutes, or until golden brown.
10. Let cool before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F
Serving Size: Makes about 24 cookies
Nutritional Information:
Calories: 120
Fat: 6g
Carbohydrates: 14g
Protein: 2g
Substitutions for Ingredients:
- Unsalted butter can be substituted with vegan butter.
- Granulated sugar can be substituted with coconut sugar.
- Semi-sweet chocolate chips can be substituted with dark chocolate chips.
Variations:
- Add 1/2 cup chopped nuts for a crunchy texture.
- Add 1/4 cup cocoa powder for a chocolatey flavor.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Chill the dough for 30 minutes before rolling into balls for a firmer texture.
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:
- Serve with a scoop of ice cream.
- Top with melted chocolate and toasted coconut flakes.
Garnishes:
- Toasted coconut flakes
- Chopped nuts
- Melted chocolate
Pairings:
- Vanilla ice cream
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
Troubleshooting Advice:
- If the cookies are too dry, add a tablespoon of milk.
- If the cookies are too soft, bake for an additional 2-3 minutes.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Store in an airtight container at room temperature.
Food History:
Coconut Reuzenbol is a traditional Dutch cookie that has been around for centuries. It is a simple cookie made with just a few ingredients and is usually served with a cup of coffee or tea.
Flavor Profiles:
This cookie has a sweet and nutty flavor with hints of coconut and chocolate.
Serving Suggestions:
- Serve as an after-dinner treat.
- Enjoy as a snack with a cup of coffee or tea.
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Region: Dutch