Thai Coconut Milk Cookie (Khanom Phing)

Prep time: 2 hours 20 minutes

Cook time: 30 minutes

Serves: 5

Thai Coconut Milk Cookie (Khanom Phing)

Khanom Phing is a snack I loved eating as a child because it's sweet, fragrant, and melts in the mouth. It's so enjoyable that I just can't stop eating it! Plus, it's very easy to make them.

Ingredients

Steps

  • How to Bake Thai Coconut Milk Cookie (Khanom Phing):

    1. Mix sugar with coconut milk and heat it over low heat for about 3 minutes. Remove from heat and let it cool to warm.

      Mix sugar with coconut milk heat it over low heat for about 3 minutes

    2. Sift the flour into a bowl and set it aside.

      Sift the flour into a bowl and set it aside.

    3. Add the egg yolk and food coloring (if using) into the mixed coconut milk, then mix well.

      Add the egg yolk Add food coloring (if using) then mix well.

    4. Pour mixed egg yolk with food coloring in tapioca flour bowl and knead until the mixture is well combined.

      Pour mixed egg yolk with food coloring in tapioca flour bowl knead it wellknead until the mixture is well combined

    5. Wrap the dough with food wrap and let it rest at room temperature for at least 3 hours or overnight.

      Wrap the dough with food wrap

    6. Once rested, crumble the flour into a powdery texture, then press it into a mold or shape it into small balls. Pro Tip: Use plastic wrap when pressing it into a mold to prevent it from sticking to the paper.

      crumble the flour into a powdery texturepress it into a moldUse plastic wrap when pressing it into a mold to prevent it from sticking to the paper.

    7. Bake at 180°C for 30 minutes. Let the cookies cool before serving.

      Bake at 180°C for 30 minutes. Let the cookies cool before serving.

Recipe Notes

Tips

Thai Coconut Milk Cookie (Khanom Phing) and Meringue share similar characteristics as light, airy, and crispy desserts.

However, Khanom Phing is slightly denser than Meringue while still being melt-in-your-mouth. It also has a fragrant aroma from coconut milk and a rich flavor from egg yolk.

I enjoy eating Thai Coconut Milk Cookie (Khanom Phing) with a cup of hot tea or coffee—it pairs perfectly!

But even on its own, like a regular cookie, it's still delicious.