Thai Coconut Milk Cookies Recipes

COCONUT MILK COOKIES

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.

THE BEST THAI COCONUT SOUP

Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

THAI COCONUT CHICKEN

Steps:

• In a 2 quart saucepan, combine water and rice. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 20 minutes.
• In a medium size bowl, combine the chicken and curry powder, and toss to coat.
• Coat a large nonstick skillet with cooking spray. Cook the chicken, stirring frequently, over medium-high heat for 4 minutes. Mix in the asparagus, snow peas, carrots and green onions; cook for 3 minutes. Pour in the coconut milk , continue cooking until sauce is hot, and chicken is cooked through. Serve over the hot, cooked rice.

THAI COCONUT AND COCOA MACAROONS

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Add the salt and lime juice and continue beating until the egg whites form a sharp peak that holds its shape when you lift your beater or whisk. Gently folk the coconut and cocoa powder into the mixture.
• Drop mixture by tablespoonfuls onto the prepared baking sheets. Bake until golden brown and firm to the touch, about 20 minutes. Cool on the pans on wire racks. Store in an airtight container.

THAI CHICKEN CURRY IN COCONUT MILK

Steps:

• Heat the oil in a large skillet over high heat; heat the curry paste in the oil about 30 seconds. Add the chicken and cook another 3 minutes. Stir in the onion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice; bring to a boil; cook until the chicken is cooked through, 5 to 7 minutes. Sprinkle cilantro over the dish; stir. Serve hot.

THAI COCONUT SOUP

Steps:

• In 12-inch skillet, heat chicken and broth to boiling. Cook over medium heat about 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Remove chicken from broth to plate. Measure out 2 cups broth; place in 3-quart saucepan. (If more liquid is needed, add water.)
• Use 2 forks to shred chicken. Add to broth in saucepan. Add coconut milk, mushrooms, lime peel, lime juice, gingerroot, fish sauce and garlic. Heat to boiling. Cook over medium heat until mushrooms are tender, 15 to 20 minutes.
• Remove soup from heat. Stir in basil, cilantro and green onions. Garnish each serving with red pepper.

THAI COCONUT MILK COOKIES

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.