Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 1/2 tsp baking powder
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 2 cups sweetened shredded coconut
- 2 egg whites
- 1/2 cup powdered sugar
Special equipment needed:
- Baking sheets
- Parchment paper
- Mixing bowls
- Electric mixer
- Pastry bag with a round tip (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
2. In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
3. Add the flour, baking powder, cardamom, and salt to the bowl and mix until well combined.
4. Gradually add the milk to the mixture, stirring until a soft dough forms.
5. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheets.
6. Bake the kleina for 15-20 minutes, or until lightly golden brown.
7. While the kleina is baking, prepare the coconut macaroons. In a separate mixing bowl, whisk the egg whites until stiff peaks form.
8. Fold in the shredded coconut and powdered sugar until well combined.
9. Using a pastry bag with a round tip (or a spoon), drop small mounds of the coconut mixture onto the prepared baking sheets.
10. Bake the coconut macaroons for 10-12 minutes, or until lightly golden brown.
11. Allow both the kleina and coconut macaroons to cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes about 24 kleina and 24 coconut macaroons.
Nutritional information:
Per serving (1 kleina or 1 coconut macaroon):
- Calories: 100
- Fat: 6g
- Carbohydrates: 10g
- Protein: 1g
- Sodium: 30mg
- Sugar: 6g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
- If you don't have cardamom, you can use cinnamon or nutmeg instead.
- You can use almond flour instead of all-purpose flour for a gluten-free option.
Variations:
- You can add chopped nuts, such as almonds or pistachios, to the coconut macaroons for added texture.
- You can dip the coconut macaroons in melted chocolate for a decadent treat.
- You can add raisins or currants to the kleina dough for a fruity twist.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth mixture.
- Don't overmix the kleina dough, as this can result in tough cookies.
- Use a cookie scoop or spoon to ensure uniform size for the kleina and coconut macaroons.
- If you don't have a pastry bag, you can use a zip-top bag with a corner snipped off to pipe the coconut macaroons onto the baking sheet.
Storage instructions:
Store the kleina and coconut macaroons in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the kleina and coconut macaroons, place them in a 350°F (180°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the kleina and coconut macaroons on a platter and sprinkle with powdered sugar for a festive presentation.
Garnishes:
You can garnish the kleina and coconut macaroons with chopped nuts or a sprinkle of cinnamon for added flavor.
Pairings:
Serve the kleina and coconut macaroons with a cup of coffee or tea for a delightful snack.
Suggested side dishes:
These cookies are perfect on their own, but you can serve them with fresh fruit or a cheese plate for a more substantial snack.
Troubleshooting advice:
- If the kleina dough is too dry, add a little more milk until it comes together.
- If the coconut macaroons are too sticky, add a little more powdered sugar until the mixture is firm enough to hold its shape.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before handling food to prevent contamination.
Food history:
Kleina is a traditional Icelandic pastry that is often served with coffee or tea. Coconut macaroons are a classic French cookie that has become popular around the world.
Flavor profiles:
The kleina has a buttery, slightly sweet flavor with a hint of cardamom. The coconut macaroons are sweet and chewy with a tropical coconut flavor.
Serving suggestions:
Serve the kleina and coconut macaroons as a sweet snack or dessert.
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