Thai Coconut Milk Cookies

READY IN: 30mins
Recipe by littlemafia

From's a problem with this recipe since it doesn't state when to put the flour. I'm working on it, until then here 's the link: Update: after consulting with another Zaar member,we came to the conclusion that the flour shoud be added after the egg mixture,at step 4.

Top Review by KTandAL

Where do I begin. I see this recipe all over the internet and wonder why..... It is unusual and tasty however this is a roux of sorts which somehow becomes a very strange cookie. I still don't know if the flour goes into the batter or heated butter but I put my flour in with the butter and made a roux then added the mixture from mixing bowl to it. The batter thickened after stirring and stirring more. This recipe took 45 mintues plus to get to the browning stage not 20 mintues as indicated. It was still watery at 20 mintues inside. I would also suggest if you do try to make this to use 1 tsp vanilla not 1/4 tsp. and more sugar say 3/4 cup at the least. You may test out using more flour also since this was a slimy cookie. This is a unique recipe just odd and takes a bit of getting used to. My kids did not like this at all since when done looks like a jelly fish and it is slimy inside.

Ingredients Nutrition


  1. Beat the eggs, coconut milk, sugar, salt, evaporated milk, vanilla and for 2 minutes.
  2. 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.
  3. Add the flour and mix.
  4. Preheat the oven to 375°F.
  5. 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.
  6. Bake for 20 minutes until brown.

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