Thai · Dessert
Thai Palm Sugar Cookies
A Thai home-style cookie built on palm sugar's deep caramel-molasses note, enriched with toasted coconut and chopped cashew for crunch and bound with a single egg yolk for a tender, short crumb. Baked until the edges catch colour, these are rustic, fragrant, and distinctly Southeast Asian in character.
$0
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
251Calories
3.9gProtein
15.5gFat
25.3gCarbs
9.6gSugar
1.6gFiber
403mgSodium
70mgChol
9.5gSat Fat
99mgPotassium
22mgCalcium
1.6mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Cream the softened butter and brown sugar together in a bowl until light and slightly grainy, about 2 minutes by hand.
2
Beat in the egg yolk until fully incorporated and the mixture turns glossy.
3
Toast the desiccated coconut in a dry pan over low heat for 2-3 minutes until just golden, then cool slightly and fold into the butter mixture along with the chopped cashew.
4
Sift the flour, salt and baking soda over the bowl and fold gently until a soft, slightly sticky dough forms; do not overmix.
5
Divide the dough into 4 equal portions (about 26g each) and roll into balls, then flatten slightly on a lined baking sheet, spacing well apart.
6
Bake at 170°C (340°F) for 11-13 minutes until the edges turn golden brown and the coconut is toasted at the rim.
7
Cool the cookies on the tray for 5 minutes, then transfer to a wire rack to firm up completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.7 oz20g softened butter
- 0.6 oz18g packed, standing in for palm sugar brown sugar
- 1/21/2 egg yolks, beaten (9g)
- 1.2 oz35g sifted all purpose flour
- 0.4 oz12g toasted coconut desiccated
- 0.4 oz10g finely chopped cashew
- 0 oz1g salt
- 0 oz1g baking soda
