Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup mini chocolate chips
- 1/4 cup chopped pecans
- 1/4 cup shredded coconut
Special equipment needed:
- Rolling pin
- Round cookie cutter
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, cream together the butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
3. Add the flour and salt to the bowl and mix until a dough forms.
4. Fold in the mini chocolate chips, chopped pecans, and shredded coconut until evenly distributed.
5. Roll out the dough on a floured surface to about 1/4 inch thickness.
6. Use a round cookie cutter to cut out circles from the dough.
7. Place the circles on a baking sheet lined with parchment paper.
8. Bake for 12-15 minutes or until the edges are lightly golden.
9. Remove from the oven and let cool for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (175°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories: 118
Total Fat: 8g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 32mg
Total Carbohydrates: 12g
Dietary Fiber: 1g
Sugars: 7g
Protein: 1g
Substitutions for ingredients:
- Mini chocolate chips can be substituted with regular chocolate chips or chopped chocolate.
- Chopped pecans can be substituted with chopped walnuts or almonds.
- Shredded coconut can be substituted with sweetened or unsweetened coconut flakes.
Variations:
- Add 1/4 tsp of cinnamon to the dough for a spiced flavor.
- Use different shaped cookie cutters for a fun twist.
- Drizzle melted chocolate on top of the cooled cookies for extra decadence.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugars.
- Don't overwork the dough or the cookies will become tough.
- If the dough is too sticky, refrigerate it for 10-15 minutes before rolling it out.
- Store the cookies in an airtight container at room temperature for up to 5 days.
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 microwave for 10-15 seconds or in a 350°F (175°C) oven for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar for a festive touch.
Garnishes:
Sprinkle the cookies with sea salt for a salty-sweet flavor.
Pairings:
Serve the cookies with a glass of milk or hot cocoa for a comforting treat.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with fresh fruit or a cheese plate.
Troubleshooting advice:
- If the cookies are too dry, add a tablespoon of milk to the dough.
- If the cookies are too soft, refrigerate the dough for 10-15 minutes before baking.
- If the cookies are too brown on the bottom, reduce the oven temperature by 25°F (10°C).
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before preparing the recipe. Store the cookies in an airtight container to prevent contamination.
Food history:
The origin of the name "Pirate's Gold Coins" is unknown, but the combination of chocolate, pecans, and coconut is reminiscent of a tropical treasure.
Flavor profiles:
These cookies are sweet, buttery, and nutty with a hint of coconut.
Serving suggestions:
Serve these cookies at a pirate-themed party or as a fun snack for kids.
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