Coconut Milk Cookies
5 from 1 vote
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Coconut Milk Cookies

Adapted from Sharon Tyler Herbst and Milwaukee Journal (historic recipes 1967)
Makes 42 cookies
Author Wendy Sondov themondaybox.com

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup brown sugar
  • ½ cup butter room temperature
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • ½ cup coconut milk or coconut cream**
  • ¾ cup cacao nibs or mini chocolate chips
  • ¼ cup shredded coconut sweetened or unsweetened
  • Topping:
  • ½ cup shredded coconut sweetened or unsweetened
  • ¼ cup cacao nibs or mini chocolate chips

Directions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, salt, and brown sugar.
  3. Cut in the butter with a fork, until the dough is crumbly like coarse meal.
  4. Mix in the yolks, vanilla, and coconut milk.
  5. Fold in the nibs (or chocolate chips) and coconut until evenly distributed.
  6. Using a small (2 teaspoon) scoop, place balls of dough on the prepared baking sheet 1”-2” apart.
  7. Top each dough ball with a pinch of coconut and a few cocoa nibs (or mini chocolate chips).
  8. Bake for 12-14 minutes until golden brown.
  9. Cool five minutes on the baking sheet before moving to a wire rack to cool completely.
  10. Store in an airtight container at room temperature for up to one week.
  11. **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.

Packing Tips

For hot weather care packages, use only a sprinkle of coconut as the decoration on top of the cookies. Cacao nibs or chocolate chips might melt. However, the chocolate is fine inside the cookie. Wrap small bundles of 2- 3 cookies, bottoms together, in plastic wrap. Stack the bundles in a column in a freezer weight zip lock bag or airtight storage container.