Ingredients:
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened shredded coconut
- 1/2 cup coconut cream
- 1 tablespoon Thai red curry paste
- 1 cup powdered sugar
- 1/4 cup chopped roasted peanuts
Instructions:
Warm the oven up to 350F 175C and put parchment paper on a baking sheet
While the peanut butter and sugar are still soft, mix them together in a bowl
Add the egg and vanilla extract and mix them in well
Mix the flour, baking soda, and salt together in a different bowl
Add the dry ingredients one at a time to the peanut butter mixture and mix just until everything is combined
Add the shredded coconut that hasnt been sweetened
Place tablespoon-sized chunks of dough about 2 inches apart on the baking sheet that has been prepared
Spread out each cookie with a fork and make a cross pattern on top of them
After the oven is hot, bake for 8 to 10 minutes, or until the edges are just beginning to turn golden
Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way
Put the Thai red curry paste and coconut cream in a small saucepan and mix them together
Stir constantly while heating over low heat until everything is well mixed and slightly warmed
Take it off the heat and let it cool down
After letting the coconut mix cool, add the powdered sugar slowly while whisking it in
Keep doing this until you have a smooth filling
Spread a lot of the coconut cream filling on the flat side of a cookie that has been cooled, then put another cookie on top of it to make a sandwich
Roll the cookie sandwich edges in the chopped roasted peanuts to cover them
Do this again with the rest of the cookies that you want to fill and sandwich
Put the cookies in the fridge for about 30 minutes to let the filling set
Serve these tasty Thai Peanut Butter Coconut Cream Sandwich Cookies and enjoy them
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