Thai Coconut Milk Cookies
Delight your taste buds with these tender, aromatic Thai Coconut Milk Cookies, a perfect balance of tropical flavors and melt-in-your-mouth texture. Made with rich coconut milk, buttery goodness, and a touch of vanilla, these cookies are further elevated by the delicate crunch of shredded toasted coconut. With minimal prep time and just 12 minutes in the oven, they’re a quick and effortless treat for any occasion. The lightly golden edges and soft, creamy center make them irresistible, whether paired with a cup of tea or enjoyed straight from the jar. Ideal for cookie lovers seeking an exotic twist, these cookies are easy to make and can be stored for sugary moments all week long. Keywords: Thai Coconut Milk Cookies, coconut dessert, tropical cookies, quick baking recipe.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 120 ml Coconut milk
- 100 grams Unsalted butter
- 80 grams Powdered sugar
- 20 grams Cornstarch
- 30 grams Shredded toasted coconut
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
In a medium-sized bowl, sift together the all-purpose flour, cornstarch, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and powdered sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Gradually mix in the coconut milk and vanilla extract until well combined.
Add the dry ingredients to the wet ingredients in batches, mixing gently with a wooden spoon or spatula until a soft dough forms.
Fold in the shredded toasted coconut evenly throughout the dough.
Scoop out 1-tablespoon portions of dough and gently roll them into balls. Place the balls on the prepared baking tray, leaving at least 2 inches of space between each.
Lightly flatten each ball with the back of a fork to create a gentle imprint on the top.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Avoid overbaking to keep the cookies tender.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve with tea or coffee, and store any leftovers in an airtight container for up to one week.
Nutrition Facts
Calories |
2099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1230 mg | 54% | |
| Total Carbohydrate | 269.8 g | 98% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 89.6 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 455 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
