Desserts > Filipino

Lengua de Gato with Chocolate and Coconut Recipe

Ingredients with Measurements:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter, softened
- ½ cup sugar
- 2 eggs
- ½ teaspoon vanilla extract
- 2 tablespoons cocoa powder
- ¼ cup shredded coconut
- 1/3 cup semi-sweet chocolate chips

Special Equipment Needed:
- 2 baking sheets
- Parchment paper
- Rolling pin
- Cookie cutters

Step-by-Step Instructions:
1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla.
5. Gradually add the flour mixture to the butter mixture, stirring until combined.
6. Divide the dough in half and place each half on a piece of parchment paper.
7. Roll out each half of the dough to ¼-inch thickness.
8. Cut out shapes using cookie cutters and place them on the prepared baking sheets.
9. Bake for 8-10 minutes, or until lightly golden.
10. Let cool completely before decorating.
11. In a small bowl, whisk together the cocoa powder and shredded coconut.
12. Melt the chocolate chips in a double boiler or in the microwave.
13. Dip the cooled cookies in the melted chocolate, then sprinkle with the cocoa and coconut mixture.
14. Let the cookies cool completely before serving.

Time:
Preparation Time: 15 minutes
Cooking Time: 8-10 minutes
Temperature: 350°F
Serving Size: Makes about 24 cookies

Nutritional Information:
Calories: 125
Fat: 6 g
Carbohydrates: 15 g
Protein: 2 g

Substitutions for Ingredients:
- Butter: Can be substituted with vegan margarine or coconut oil
- Sugar: Can be substituted with coconut sugar or maple syrup
- Eggs: Can be substituted with a flax egg or mashed banana

Variations:
- Add different spices to the cookie dough such as cinnamon, nutmeg, or cardamom
- Use different types of chocolate chips such as dark chocolate, white chocolate, or peanut butter chips
- Add chopped nuts or dried fruit to the cookie dough

Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar
- Roll the dough out between two pieces of parchment paper to prevent sticking
- Use a spatula to transfer the cookies to the baking sheet
- Let the cookies cool completely before decorating

Storage Instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.

Reheating Instructions:
The cookies can be reheated in the oven at 350°F for 5 minutes.

Presentation Ideas:
Serve the cookies on a platter with fresh fruit and a drizzle of melted chocolate.

Garnishes:
Garnish the cookies with chopped nuts, dried fruit, or sprinkles.

Pairings:
Pair the cookies with a glass of cold milk or a cup of hot coffee.

Suggested Side Dishes:
Serve the cookies with a scoop of ice cream or a slice of cheesecake.

Troubleshooting Advice:
- If the cookies are too soft, bake them for a few minutes longer
- If the cookies are too hard, reduce the baking time

Food Safety Advice:
- Make sure all the ingredients are fresh and not expired
- Wash your hands before handling the ingredients
- Make sure the cookies are completely cooled before serving

Food History:
Lengua de Gato is a traditional Filipino cookie that is usually served during the Christmas season. It is made with butter, sugar, and flour and is usually decorated with chocolate and coconut.

Flavor Profiles:
This cookie has a sweet and buttery flavor with hints of chocolate and coconut.

Serving Suggestions:
Serve the cookies as a snack or dessert with a cup of tea or coffee.

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Region: Philippine

Taste: Rich, Sweet, Chocolatey, Coconutty