The Enchantment of the Emerald City

Allergens

Soy, Coconut

Ingredients

• 1 cup all
• purpose flour
• 1/2 cup coconut oil
• 1/4 cup pandan paste
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup canned coconut milk
• 1/2 cup dark chocolate, chopped
• 1/2 cup lime juice
• 1/4 cup agave syrup
• 1/4 cup soy creamer
• Edible gold leaf (optional)

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a separate bowl, cream together the coconut oil and sugar until light and fluffy. Add the pandan paste and mix well.
3. Gradually add the flour mixture to the wet ingredients, alternating with the coconut milk, starting and ending with the flour mixture. Mix until just combined.
4. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Drop spoonfuls of dough onto the prepared baking sheet, spaced about 2 inches apart. Bake for 15 20 minutes, or until lightly golden. Allow to cool completely on a wire rack.
5. In a small saucepan, combine the chopped dark chocolate and soy creamer. Heat over low heat, stirring constantly, until the chocolate is fully melted and incorporated. Stir in the lime juice and agave syrup. Set aside to cool.
6. Once the cookies have cooled completely, use a small knife or piping bag to cut into each cookie, creating a well in the center. Fill with the chocolate mixture, then top with edible gold leaf, if desired.

Chef’s Insight

The combination of coconut and pandan is reminiscent of Thailand's lush tropical landscape.

Notes

For a sweeter dessert, increase the amount of sugar in the cookie dough and the agave syrup in the chocolate mixture.