Ingredients with Measurements:
- 1/2 cup (120 ml) coconut oil, melted
- 1/2 cup (120 ml) granulated sugar
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract
- 1/2 teaspoon (2.5 ml) almond extract
- 1/2 teaspoon (2.5 ml) salt
- 1/2 teaspoon (2.5 ml) baking powder
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 cup (50 g) shredded coconut
Special Equipment Needed:
- Electric mixer
- Cookie press
- Baking sheet
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream together the coconut oil and sugar with an electric mixer until light and fluffy.
3. Add the eggs, vanilla extract, almond extract, salt, and baking powder and mix until combined.
4. Gradually add the flour and mix until a soft dough forms.
5. Stir in the shredded coconut.
6. Place the dough into a cookie press and press out the cookies onto a baking sheet.
7. Bake for 8-10 minutes, or until lightly golden.
8. Allow to cool before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 8-10 minutes
Temperature: 350°F (175°C)
Serving Size: Makes about 2 dozen cookies
Nutritional Information (per cookie):
Calories: 90
Fat: 5 g
Carbohydrates: 10 g
Protein: 1 g
Substitutions for Ingredients:
- Coconut oil can be substituted with vegetable oil or melted butter.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Almond extract can be substituted with other extracts such as lemon or orange.
Variations:
- Add 1/2 cup (50 g) of chopped nuts to the dough for a crunchy texture.
- Add 1/4 cup (30 g) of dried fruit such as raisins or cranberries for a sweet flavor.
- Add 1/4 teaspoon (1.25 ml) of ground cinnamon for a spiced flavor.
Tips and Tricks:
- Make sure the coconut oil is melted before adding it to the dough.
- Be sure to not over-bake the cookies, as they will become dry and crumbly.
- For a softer cookie, bake for 8 minutes. For a crispier cookie, bake for 10 minutes.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in a preheated 350°F (175°C) oven for 5 minutes.
Presentation Ideas:
- Serve the cookies on a platter with a bowl of shredded coconut for a decorative look.
- Place the cookies on a baking sheet and sprinkle with powdered sugar for a festive presentation.
Garnishes:
- Sprinkle with powdered sugar.
- Drizzle with melted chocolate.
- Top with a dollop of whipped cream.
Pairings:
- Serve with a cup of hot tea or coffee.
- Enjoy with a scoop of ice cream for a sweet treat.
Suggested Side Dishes:
- Serve with a fresh fruit salad.
- Enjoy with a bowl of yogurt and granola.
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon (15 ml) of melted coconut oil.
- If the dough is too wet, add a tablespoon (7 g) of all-purpose flour.
Food Safety Advice:
- Be sure to wash your hands thoroughly before and after handling the dough.
- Keep the cookie dough refrigerated until ready to use.
Food History:
Coconut Spritzkuchen is a traditional German cookie that has been around for centuries. It is believed to have originated in the early 19th century and is still a popular treat today.
Flavor Profiles:
This cookie has a sweet and nutty flavor with hints of coconut and almond.
Serving Suggestions:
- Serve as an after-dinner treat.
- Enjoy as a snack with a cup of coffee or tea.
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Region: German