Montserratian Spiced Coconut Cookies

Ingredients

The Montserratian adaptation of the German Frankfurter Brenten replaces the traditional almond paste with coconut, giving the cookies a tropical twist. Additionally, the original recipe uses German spices like cloves and cardamom, while the Montserratian version incorporates local Caribbean spices such as cinnamon, nutmeg, and allspice. The use of rum adds a unique flavor and reflects the island's cultural influence. We alse have the original recipe for Frankfurter Brenten, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice 1/4 teaspoon ground allspice
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 large egg 1 large egg
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon rum extract 1/2 teaspoon rum extract
• 1 cup (85g) shredded coconut 1 cup (85g) shredded coconut

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 6g, 4g
• Carbohydrates (total, sugars): 16g, 10g
• Protein: 1g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the egg, followed by the vanilla extract and rum extract.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. 6.
   Stir in the shredded coconut until evenly distributed throughout the dough.
7. 7.
   Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. 8.
   Bake for 10-12 minutes, or until the edges are lightly golden.
9. 9.
   Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Treat your ingredients with care...

• Shredded coconut — Ensure you use unsweetened shredded coconut for this recipe to maintain the balance of sweetness. If you prefer a stronger coconut flavor, you can lightly toast the shredded coconut before adding it to the dough.

Tips & Tricks

• For an extra burst of flavor, you can add a pinch of ground ginger to the dough.
• If you prefer a crunchier texture, you can bake the cookies for a few minutes longer until they are golden brown all over.
• These cookies are best enjoyed within a few days of baking. Store them in an airtight container to maintain their freshness.

Serving advice

Serve these Montserratian Spiced Coconut Cookies as a delightful treat with a cup of tea or coffee. They also make a wonderful addition to a tropical-themed dessert platter.

Presentation advice

Arrange the Montserratian Spiced Coconut Cookies on a beautiful serving tray, garnished with a sprinkle of powdered sugar and a few toasted coconut flakes. This presentation will enhance their visual appeal and entice your guests to indulge.