Coconut Milk Cookies Recipes
COCONUT MILK COOKIES
These crunchy cookies are inspired by Thai cookies called Tong Ek (Golden Cookies). Baking with coconut milk plus shredded coconut adds tropical coconut flavor and cacao nibs add crunch. These delicious cookies are ideal for every coconut fan!
Provided by Wendy Sondov
Categories Dessert
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and brown sugar.
- Cut in the butter with a fork, until the dough is crumbly like coarse meal.
- Mix in the yolks, vanilla, and coconut milk.
- Fold in the nibs (or chocolate chips) and coconut until evenly distributed.
- Using a small (2 teaspoon)cookie scoop, place balls of dough on the prepared cookie sheet 1"-2" apart.
- Top each coconut cookie dough ball with a pinch of shredded coconut and a few cocoa nibs (or mini chocolate chips).
- Bake cookies for 12-14 minutes until golden brown.
- Cool five minutes on the baking sheet before moving to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to one week.
- **To make homemade coconut milk: In a small saucepan combine 1 cup of unsweetened shredded coconut with ½ cup of water. Bring to a boil. Remove from heat and allow the coconut to seep for 30 minutes. Strain out the shredded coconut through a sieve. To make coconut cream follow the same process using ½ cup of milk instead of water.
Nutrition Facts : Carbohydrate 9 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 15 mg, Sodium 30 mg, Fiber 1 g, Sugar 5 g, Calories 83 kcal, ServingSize 1 serving
COCONUT CHOCOLATE CHIP COOKIES
Here is a delicious twist on traditional chocolate chip cookies. They're great for coconut lovers, textured by the coconut and flavored by the extract...a compatible combination that results in a crispy, chewy cookie. My whole family agrees this recipe is a winner. -Laura Bankard, Manchester, Maryland
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 1-1/4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar. Beat in egg and coconut extract. Combine the flour, baking soda and salt; add to the creamed mixture. Stir in chocolate chips and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 11-13 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 431 calories, Fat 23g fat (15g saturated fat), Cholesterol 65mg cholesterol, Sodium 420mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.
COCONUT COOKIES
Our coconut cookies are a cross between a coconut macaroon and a chewy butter cookie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Set aside 2 loosely packed cups of coconut on a plate. Place remaining coconut in a food processor along with sugar, salt, and baking powder; process until finely ground. Add butter, and process just until no lumps remain. Add egg and vanilla; process just until smooth. Add flour; pulse until a crumbly dough begins to form, scraping sides of bowl as needed (do not overmix).
- Forming 5 or 6 at a time, scoop level tablespoons of dough, and place in reserved coconut. Roll into balls, coating with coconut.
- Arrange balls, about 2 inches apart, on baking sheets. Bake until lightly golden, 23 to 25 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.
COCONUT MILK COOKIES
Make and share this Coconut Milk Cookies recipe from Food.com.
Provided by ida ku zaifah
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs and sugar until light and creamy.
- Add vanilla.
- Add coconut milk and beat until combined.
- Fold in sifted plain flour (all) and tapioca flour a little at a time until you get a soft dough.
- Roll out into 6mm thickness and cut with any desired cookie cutter.
- Place on lightly greased baking sheets.
- Bake in preheated 180°C oven for 15 to 20 minutes.
Nutrition Facts : Calories 371, Fat 11.4, SaturatedFat 8.6, Cholesterol 105.8, Sodium 120.7, Carbohydrate 62.1, Fiber 1.6, Sugar 45, Protein 6.6
THAI COCONUT MILK COOKIES
From foodbuzz.com.There's a problem with this recipe since it doesn't state when to put the flour. I'm working on it, until then here 's the link: http://www.foodbuzz.com/recipes/1373886-thai-coconut-milk-cookies. Update: after consulting with another Zaar member,we came to the conclusion that the flour shoud be added after the egg mixture,at step 4.
Provided by littlemafia
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Beat the eggs, coconut milk, sugar, salt, evaporated milk, vanilla and for 2 minutes.
- Add the butter to a medium saucepan. When melted add the egg mixture. Cook stirring constantly over medium heat until a think paste is formed. Remove from heat and cool.
- Add the flour and mix.
- Preheat the oven to 375°F.
- Fill a piping bag with the cooled paste and pipe out the mixture into cookie shapes onto a butteres baking sheet or parchment lined cookie sheet.
- Bake for 20 minutes until brown.
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