Ingredients for Thai Coconut Milk Cookies
- 1/2 cup (120ml) coconut milk
- 1/4 cup (60ml) evaporated milk
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- All Purpose Flour
- 1/2 cup (113g) unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
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How to Make Thai Coconut Milk Cookies
- In a mixing bowl, beat 2 large eggs, 1/2 cup (120ml) coconut milk, 1/2 cup (100g) granulated sugar, 1/4 teaspoon salt, 1/4 cup (60ml) evaporated milk, and 1 teaspoon vanilla extract for 2 minutes until light and frothy.
- In a medium saucepan, melt 1/2 cup (113g) unsalted butter over medium heat.
- Pour the melted butter into the egg mixture and whisk until well combined.
- Cook the mixture over medium heat, stirring constantly, until it thickens into a paste-like consistency (about 5-7 minutes).
- Remove from heat and let the mixture cool completely.
- Once cooled, add 1 1/2 cups (180g) all-purpose flour to the mixture and mix until a dough forms. Do not overmix.
- Preheat oven to 375°F (190°C).
- Transfer the cookie dough to a piping bag fitted with a desired tip. Pipe the dough onto a baking sheet lined with parchment paper, forming your desired cookie shapes.
- Bake for 15-20 minutes, or until the edges are lightly golden brown. Keep a close eye to prevent burning.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
19g
Fat
14g
Carbs
2g
