So, I sort of lost my mind when I learned about meltaway cookies. And even more so when I learned that meltaways have roots in Brazil, and my current exchange daughter is from Brazil. I literally pulled every cookie ingredient in my “cookie experiment” pantry that I thought I could possibly incorporate into a meltaway cookie and stared at them with decision paralysis for a longer while than I care to admit. Ultimately, I went with coconut coffee flavor for a simple reason: I am really in love with Vietnamese coconut coffee.
Sequilho Inspired Coconut Coffee Cookie
Melt-in-your-mouth Brazilian sequilhos meet the rich coffee and creamy coconut flavors of Vietnamese coconut coffee in this irresistible fusion cookie.
3
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minutesIngredients
113 grams butter
190 grams sweetened, condensed milk
40 grams coconut cream
1 teaspoon hot water
1/2 tablespoon instant espresso powder
280 grams cornstarch
1/4 cup ground, toasted coconut
Directions
- Mix the espresso powder and hot water together. Mixing the espresso powder and hot water dissolves the granules so there aren’t weird flecks and, more importantly, it helps the espresso express its aroma and flavor. Let cool completely.
- Place a dry skillet over medium-low heat. Put the coconut in as a single layer, and stir it constantly for 2-5 minutes. But don’t make the call about when it’s done by time. Watch it like a hawk and take it off when the coconut flakes are light brown. Let cool.
- Grind cooled coconut into smaller flakes or a coarse powder.
- Combine butter, sweetened condensed milk, coconut cream, and cooled espresso until smooth.
- Add cornstarch, a little at a time. You may not need all the cornstarch. Ultimately, the texture should feel smooth, pliable, and non-sticky, like Play-Doh.
- Cover the dough and let it rest at room temperature for about an hour. This is not strictly necessary, but helps the cornstarch hydrates properly.
- Assembly
- Preheat the oven to 350 degrees Fahrenheit.
- Roll dough into 1/2 tablespoon-sized balls and roll in the toasted coconut. Place on prepared baking sheet about two inches apart.
- Bake in preheated oven for 14-16 minutes.
- Allow to cool on the baking sheet for 3-5 minutes before moving to a cooling rack to cool completely.
If you like these cookies, check out any of my other coffee cookies:
From Cup to Cookie: Vietnamese Egg Coffee Cookies Inspired by Cà Phê Trứng
Rich, Smooth, and Perfectly Caffeinated: The Espresso Cookie Recipe You Need
