Thai · Dessert
Thai Coconut Cashew Cookies
A Thai-inspired cookie built on toasted desiccated coconut and chopped cashew folded through a buttery brown sugar dough, finished with a whisper of vanilla for warmth and a crisp golden edge against a chewy centre.
$1
15 minsPrep
12 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
254Calories
3.8gProtein
17.1gFat
22.1gCarbs
7.9gSugar
1.7gFiber
396mgSodium
63mgChol
10.8gSat Fat
105mgPotassium
20mgCalcium
1.6mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Singha Beer
local
Thai Iced Tea
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Toast the desiccated coconut in a dry pan over low heat for 2-3 minutes until lightly golden, then set aside to cool.
2
Cream the softened butter and brown sugar together in a bowl until light and smooth, about 2 minutes by hand.
3
Beat in the egg yolk, melted coconut oil and vanilla extract until fully combined.
4
Sift the flour, baking soda and salt into the wet mixture and fold until just combined.
5
Fold in the toasted coconut and chopped cashew, then chill the dough for 20 minutes to firm up.
6
Preheat the oven to 170°C (340°F) and line a baking sheet with parchment.
7
Divide the dough into 2 equal portions and flatten each into a disc about 1.5cm thick on the sheet, spaced apart.
8
Bake for 11-13 minutes until the edges turn golden brown but the centres remain soft.
9
Cool on the tray for 5 minutes, then transfer to a wire rack to firm up completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g All Purpose Flour, sifted
- 18g18g Butter, softened
- 14g14g Brown Sugar
- 14g14g Coconut Desiccated, toasted
- 12g12g Cashew, chopped
- 8g8g Egg Yolk
- 3g3g Coconut Oil, melted
- 1g1g Salt
- 1g1g Baking Soda
- 2g2g Vanilla Extract
