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.

COCONUT MILK COOKIES

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.

COCONUT COOKIES

Steps:

• Heat the oven to 190C/170C fan/gas 5. Beat the butter in a large bowl using an electric whisk or in a stand mixer until very soft. Beat in both sugars and the vanilla until light and fluffy, then beat in the egg until just combined. Sift in the flour and a pinch of salt and stir to combine. Fold in 100g of the toasted coconut.
• Roll the dough into 14-16 balls (about 45g each) and arrange on a baking sheet lined with baking parchment, well spaced apart. Flatten each slightly using the palm of your hand and bake for 12-15 mins until golden brown and slightly firm to the touch. Leave to cool on the sheet briefly, then transfer to a wire rack to cool completely.
• Break the chocolate into pieces and tip into a heatproof bowl, then melt in 20-second bursts in the microwave. Or set the bowl over a pan of simmering water, ensuring the bowl doesn't touch the water, stirring until smooth. Dip one half of each cookie into the melted chocolate, then lay on a sheet of baking parchment and sprinkle with the remaining toasted coconut. Leave to set for about 30 mins.