Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup 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
- Cookie cutter
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a medium bowl, whisk together the flour, baking powder, and salt.
4. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
5. Beat in the eggs one at a time, then stir in the vanilla extract.
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 out the dough on a lightly floured surface to about 1/4 inch thick.
9. Cut out shapes with a cookie cutter and place on the prepared baking sheet.
10. Bake for 12-15 minutes, or until golden brown.
11. 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
Temperature: 350°F (175°C)
Serving Size: Makes about 24 cookies
Nutritional Information (per cookie):
Calories: 140
Fat: 8g
Carbohydrates: 15g
Protein: 2g
Substitutions for Ingredients:
- Butter: You can substitute the butter with an equal amount of coconut oil or vegetable shortening.
- Chocolate Chips: You can substitute the chocolate chips with an equal amount of chopped nuts, dried fruit, or white chocolate chips.
Variations:
- You can add 1/2 teaspoon of ground cinnamon to the dough for a hint of spice.
- You can substitute the shredded coconut with an equal amount of chopped nuts or dried fruit.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Chill the dough for 30 minutes before rolling it out to make it easier to work with.
Storage Instructions:
Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cookies in a 350°F (175°C) oven for 5-7 minutes, or until warmed through.
Presentation Ideas:
- Serve the cookies on a platter with a drizzle of melted chocolate and a sprinkle of shredded coconut.
- Place the cookies in a decorative tin or box for gifting.
Garnishes:
- Drizzle of melted chocolate
- Sprinkle of shredded coconut
Pairings:
- A glass of cold milk
- A cup of hot coffee or tea
Suggested Side Dishes:
- A bowl of fresh fruit
- A scoop of ice cream
Troubleshooting Advice:
- If the cookies are spreading too much in the oven, chill the dough for 30 minutes before baking.
Food Safety Advice:
- Store the cookies in an airtight container at room temperature.
- Do not leave the cookies out at room temperature for more than 2 hours.
Food History:
Cuchuflí is a traditional Venezuelan cookie that is made with butter, sugar, and flour and is usually filled with coconut and chocolate. It is believed to have originated in the 19th century and is still popular today.
Flavor Profiles:
This cookie has a sweet and buttery flavor with hints of coconut and chocolate.
Serving Suggestions:
- Serve the cookies with a scoop of ice cream for a sweet treat.
- Serve the cookies as part of a dessert platter.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Chilean
Taste: Sweet, Coconutty, Chocolatey, Crunchy