Thai-Inspired Coconut Florentines

Ingredients

While the original Italian Florentines are typically made with almonds and honey, our Thai-inspired version incorporates coconut as a prominent ingredient. We have also infused the cookies with Thai flavors by adding lemongrass and lime zest, giving them a refreshing and aromatic twist. These adaptations bring a taste of Thailand to this beloved Italian treat. We alse have the original recipe for Florentines, so you can check it out.

• 1 cup (120g) shredded coconut 1 cup (120g) shredded coconut
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
• 1 tablespoon (15ml) lemongrass paste 1 tablespoon (15ml) lemongrass paste
• Zest of 1 lime Zest of 1 lime
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (30g) sliced almonds 1/4 cup (30g) sliced almonds

Nutrition

• Calories: 120 kcal / 502 kJ
• Fat: 7g (Saturated Fat: 5g)
• Carbohydrates: 14g (Sugar: 10g)
• Protein: 1g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a saucepan, combine the shredded coconut, granulated sugar, coconut milk, unsalted butter, lemongrass paste, and lime zest. Cook over medium heat, stirring constantly, until the mixture thickens and starts to pull away from the sides of the pan.
3. 3.
   Remove the saucepan from heat and let the mixture cool for a few minutes.
4. 4.
   In a separate bowl, whisk together the all-purpose flour and salt. Add the flour mixture to the cooled coconut mixture and stir until well combined.
5. 5.
   Drop spoonfuls of the dough onto the prepared baking sheet, leaving space between each cookie. Flatten each cookie slightly with the back of a spoon and sprinkle sliced almonds on top.
6. 6.
   Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies turn golden brown.
7. 7.
   Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Treat your ingredients with care...

• Coconut — Make sure to use unsweetened shredded coconut for this recipe to control the sweetness level.
• Lemongrass paste — If you can't find lemongrass paste, you can substitute it with fresh lemongrass stalks. Finely chop the lemongrass and use 1 tablespoon of the chopped stalks.
• Lime zest — Use a microplane or fine grater to zest the lime, making sure to only grate the green part of the skin, avoiding the bitter white pith.

Tips & Tricks

• For an extra burst of flavor, drizzle the cooled cookies with melted dark chocolate.
• If you prefer a crunchier texture, bake the cookies for a few minutes longer until they are golden brown all over.
• Store the Thai-Inspired Coconut Florentines in an airtight container at room temperature for up to 1 week.

Serving advice

Serve these Thai-Inspired Coconut Florentines as a delightful snack with a cup of Thai tea or as a sweet ending to a Thai-inspired meal. They also make a lovely gift when packaged in a decorative box or tin.

Presentation advice

Arrange the Coconut Florentines on a serving platter or a wooden board, garnished with a sprinkle of shredded coconut and a few lime zest curls. This will add an inviting touch to your presentation and showcase the Thai-inspired flavors.