Vietnamese · Dessert
Coconut Peanut Crisp Cookies
A rustic Vietnamese cookie built from toasted peanuts, desiccated coconut and a lightly sweetened egg-butter batter, baked until the edges crackle and turn deep gold. The crumb is dense and short, the bite crisp at the rim and faintly chewy at the centre, carrying the toasted nuttiness of banh quy dua dau phong sold from roadside tins and bakery counters across the south.
$0
12 minsPrep
15 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
245Calories
4.5gProtein
16.9gFat
20.9gCarbs
10.1gSugar
2.3gFiber
310mgSodium
36mgChol
10.1gSat Fat
128mgPotassium
18mgCalcium
1.3mgIron
0.1mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Blonde Ale
local
Vietnamese Iced Coffee
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 170°C (340°F) and line a small baking sheet with parchment.
2
In a bowl, melt the butter and whisk in the sugar until it dissolves slightly, then beat in the egg and coconut milk.
3
Fold in the flour, desiccated coconut, chopped peanuts, baking powder and salt until a thick, sticky dough forms.
4
Divide the dough into 2 portions and press each into a flat round about 7cm wide and 1cm thick directly onto the lined sheet, leaving space between them.
5
Bake for 14-16 minutes until the edges turn deep golden brown and the centres are just set.
6
Cool on the tray for 5 minutes, then transfer carefully to a wire rack to firm up and crisp fully before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22g22g All Purpose Flour
- 16g16g Coconut Desiccated
- 16g16g Peanut, toasted, roughly chopped
- 18g18g Sugar White
- 16g16g Butter, melted
- 10g10g Egg, beaten
- 6g6g Coconut Milk
- 1g1g Baking Powder
- 1g1g Salt
