Thai · Dessert
Thai Coconut Cookies
A small-batch Thai cookie built on toasted desiccated coconut and creamed butter, finished with a splash of coconut milk for a tender, slightly chewy crumb and a deep toasted-coconut aroma in every bite.
$0
15 minsPrep
13 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
260Calories
3.2gProtein
17.9gFat
23.3gCarbs
10gSugar
2gFiber
408mgSodium
72mgChol
12.9gSat Fat
91mgPotassium
14mgCalcium
1.2mgIron
0.1mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Chang Beer
local
Thai Iced Tea
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat oven to 170°C (340°F) and line a small baking sheet with parchment.
2
Toast the desiccated coconut in a dry pan over low heat for 2-3 minutes until lightly golden, then cool.
3
Cream the softened butter and sugar together until pale and slightly fluffy, about 2 minutes.
4
Beat in the egg yolk and coconut milk until smooth.
5
Sift the flour, baking soda and salt into the wet mixture, then fold in the toasted coconut until a soft dough forms.
6
Divide the dough into 4 equal portions (about 27g each) and roll into balls, then flatten slightly onto the lined tray, spacing well apart.
7
Bake for 12-14 minutes until the edges turn golden brown and the centres are just set.
8
Cool on the tray for 3 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g All Purpose Flour
- 20g20g Coconut Desiccated, toasted
- 22g22g Butter, softened
- 18g18g Sugar White
- 10g10g Coconut Milk
- 9g9g Egg Yolk, beaten
- 1g1g Salt
- 1g1g Baking Soda
