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Bali-Spiced Coconut Pecan Cookies

Updated: Nov 23, 2023

Taste a bite of history and culture with our Bali-Spiced Coconut Pecan Cookies, a delightful blend of Bali's exotic spices and the spirit of Booker T. Washington's legacy. Each nibble is a journey – the warmth of cinnamon and nutmeg conjure bustling Balinese markets, while hints of ginger transport you to the island's vibrant soul. These golden-brown treats, kissed by the toasty aroma of unsweetened shredded coconut, whisk you away to Bali's lush landscapes and the diligent farmers tending their lands. As you savor each morsel, feel the harmony of tradition and flavor dance on your palate, a celebration of heritage baked into every chewy, spice-infused bite. A taste that lingers, leaving a legacy of cultural richness on your senses.




Ingredients

  • 1 cup all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon ground ginger

  • 1/2 cup unsalted butter, softened

  • 1/2 cup brown sugar

  • 1/4 cup granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1/2 cup rolled oats

  • 1/2 cup unsweetened shredded coconut

  • 1/2 cup chopped pecans or walnuts (optional)


Directions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

  2. In a mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set this dry mixture aside.

  3. In a separate large mixing bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy.

  4. Add the egg and vanilla extract to the butter and sugar mixture, beating until well combined.

  5. Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.

  6. Fold in the rolled oats, unsweetened shredded coconut, and chopped nuts if using.

  7. Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.

  8. Bake for 10-12 minutes, or until the edges are golden brown.

  9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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