Thai Coconut & Cornflake Cookies

This is a unique coconut cookie recipe with a Thai-style influence. The coconut flavor is mild, and Thais often pair corn with sweet coconut treats. These cookies are easy to make and we suggest you also consider our fragrant cookies


For 4 Person(s)


  • 1 2/3 Cups All Purpose Flour
  • 1 Teaspoon baking powder
  • 1/4 Teaspoon Salt
  • 1/2 Cups Coconut Cream Powder
  • 1/3 Cup Corn Flakes (such as Kellogg's), crushed
  • 13 Tablespoons Butter (note: 1 stick = 8 tablespoons)
  • 3/4 Cups Powdered sugar
  • 1 Egg
  • 1 Teaspoon Vanilla
  • 3 Tablespoons Evaporated Milk
  • 1/2 Cup Pecan Halves (shown) or Almonds
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Method for Thai Coconut & Cornflake Cookies

Sift flour, baking powder, salt and coconut cream powder together. Stir in corn flakes; set aside. Beat butter and sugar at medium speed with an electric mixer until fluffy (3 to 4 minutes). Lower speed of the mixer and add egg, vanilla and milk. Gradually add flour mixture, beating at low speed until blended. Spoon batter onto a greased baking sheet. Press a pecan half into the center of each cookie. Bake at 350 degrees for 13-15 minutes or until edges are barely golden. Remove to wire rack to cool completely. Makes 3 dozen.