Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup roasted cashews, chopped
- 1/2 cup unsweetened shredded coconut
Special equipment needed:
- Electric mixer
- Mixing bowls
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the chopped cashews and shredded coconut.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden brown.
9. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes per batch
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 190
Total Fat: 11g
Saturated Fat: 6g
Cholesterol: 40mg
Sodium: 80mg
Total Carbohydrates: 20g
Dietary Fiber: 1g
Sugars: 10g
Protein: 3g
Substitutions for ingredients:
- You can substitute the cashews with other nuts, such as almonds or pecans.
- If you don't have shredded coconut, you can omit it or use sweetened shredded coconut instead.
Variations:
- Add 1/2 cup of chocolate chips to the dough for a chocolatey twist.
- Use brown sugar instead of granulated sugar for a richer flavor.
- Add a teaspoon of cinnamon to the dry ingredients for a warm, spicy flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth mixture.
- Don't overmix the dough, or the cookies will be tough.
- If the dough is too sticky, chill it in the refrigerator for 10-15 minutes before scooping onto the baking sheets.
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 (180°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter or in a cookie jar for a casual presentation. For a more elegant presentation, stack the cookies on a cake stand and dust with powdered sugar.
Garnishes:
Sprinkle the cookies with chopped cashews or shredded coconut before baking for a decorative touch.
Pairings:
Serve the cookies with a glass of cold milk or a cup of hot tea or coffee.
Suggested side dishes:
These cookies are perfect on their own, but you can also serve them with fresh fruit or a cheese plate for a more substantial snack.
Troubleshooting advice:
- If the cookies are spreading too much during baking, chill the dough in the refrigerator for 10-15 minutes before baking.
- If the cookies are too dry, try adding an extra egg or a tablespoon of milk to the dough.
Food safety advice:
Make sure to use clean hands and utensils when preparing the dough, and wash your hands thoroughly before and after handling raw eggs.
Food history:
Kacang Mete Cookies are a popular Indonesian treat made with cashews and coconut. They are often served during special occasions and holidays.
Flavor profiles:
These cookies are sweet and nutty, with a crunchy texture from the chopped cashews.
Serving suggestions:
Serve these cookies as a snack or dessert, or pack them in a lunchbox for a sweet treat on-the-go.
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Region: Indonesian