Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut milk
- 1/2 cup shredded coconut
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
Special equipment needed:
- Mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add in the eggs and beat until well combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
5. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, until the batter is smooth.
6. Fold in the shredded coconut.
7. Line a baking sheet with parchment paper.
8. Using a cookie scoop or spoon, drop the batter onto the prepared baking sheet, leaving about 2 inches between each cookie.
9. Bake for 12-15 minutes or until the edges are golden brown.
10. 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: 12-15 minutes
Total time: 30 minutes
Temperature:
350°F
Serving size:
Makes approximately 24 cookies
Nutritional information:
Calories per serving: 130
Total fat: 6g
Saturated fat: 4g
Cholesterol: 25mg
Sodium: 90mg
Total carbohydrates: 18g
Dietary fiber: 1g
Sugar: 10g
Protein: 2g
Substitutions for ingredients:
- For a dairy-free version, use vegan butter or coconut oil instead of unsalted butter.
- Almond milk can be used instead of coconut milk.
- If you don't have shredded coconut, you can use desiccated coconut or coconut flakes.
Variations:
- Add chopped nuts, such as almonds or pecans, to the batter for added crunch.
- Drizzle melted chocolate over the cooled cookies for a decadent touch.
- Swap out the shredded coconut for dried cranberries or raisins.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Don't overmix the batter, as this can result in tough cookies.
- If the batter is too sticky, refrigerate it for 10-15 minutes before scooping onto the baking sheet.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a preheated 350°F oven for 5-7 minutes or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with additional shredded coconut for a festive touch.
Garnishes:
Sprinkle with powdered sugar or drizzle with melted chocolate for added sweetness.
Pairings:
Enjoy these cookies with a cup of hot tea or coffee.
Suggested side dishes:
These cookies make a great snack on their own, but can also be served with fresh fruit or a cheese plate.
Troubleshooting advice:
- If the cookies are spreading too much, refrigerate the batter for 10-15 minutes before baking.
- If the cookies are too dry, add a tablespoon of coconut milk to the batter.
Food safety advice:
Make sure to store the cookies in an airtight container to prevent them from going stale.
Food history:
Pryanik is a traditional Russian sweet bread that is often flavored with spices such as cinnamon and nutmeg. Coconut Tula Pryanik is a modern twist on this classic recipe, incorporating shredded coconut for added texture and flavor.
Flavor profiles:
These cookies are sweet and slightly spiced, with a hint of coconut flavor.
Serving suggestions:
Serve these cookies as a sweet treat after dinner or as a snack with a cup of tea or coffee.
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Region: Russian