Corn and Coconut Cookies

This cookie is inspired by my memory of the very first time I tasted corn in a dessert.

By | July 11, 2017

About this recipe

It was in Singapore, in the basement of a shopping mall, on a hot, sticky afternoon. I picked out the shaved ice option from the menu and suddenly there was this large, mountainous creation in front of me. It was sweet and cold and coconutty but it was also earthy and savory from the canned corn and red beans and jeweled bits of water chestnut. This cookie tastes like sweet tender buttered summer corn with faint hints of movie theater popcorn

Instructions

Tip the flour, masa harina, freeze-dried corn, baking powder and baking soda into a food processor. Run the machine till the freeze-dried corn is totally powdered.

Preheat the oven to 350°.

Melt the butter in a small saucepan on the stove or use a microwave-safe bowl and melt it in the microwave. Take care not to let the butter splutter or boil. Transfer to a medium sized mixing bowl. Add the sugar and salt and whisk to combine. Plop in the egg and the vanilla extract and whisk.

Dump the flour and corn mix into the bowl along with the shredded coconut and peanuts. Stir with a spatula to bring everything together.

Use a 2 ounce cookie scoop to portion the dough. Place about ½ inch apart on an ungreased cookie sheet and press down very gently to flatten the tops. Sprinkle with coarse sea salt and bake in the preheated oven for 10-12 minutes till the edges are pale gold. Let them cool completely on the cookie sheet before packing them up.

* The freeze-dried corn is essential for the flavor success of the recipe. You can buy it from Amazon, of course or from Whole Foods or Kalustyan’s.

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Ingredients

  • 100 grams ( ¾ cup) all purpose flour
  • 50 grams ( ⅓ cup) masa harina
  • 70 grams (2 cups) freeze-dried corn kernels*
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 112 grams (1 stick) butter
  • 1 teaspoon kosher salt
  • 180 grams (¾ cup) sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 20 grams (3 tablespoons) unsweetened, shredded coconut
  • 30 grams (2 tablespoons) finely chopped toasted peanuts
  • Coarse, flaky sea salt, to finish
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