Take your taste buds on an exotic tropical journey with these lemongrass coconut white chocolate chip cookies. It’s the flavor combination you’ve been missing.

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Today I was reading a thread in one of the blogger help groups I am in about how to be successful. Most of the advice was to focus on SEO (search engine optimization) and only post things that people are searching for, aka give the people what they want. And let me tell you, I highly doubt anyone is searching for a phrase that involves “lemongrass” and “cookies” together. But should you want to make these cookies? Abso-f*ing-lutely.

Sure I make a small amount of money off this blog of mine, but half the fun is experimenting and sharing the fun recipes I create. Besides, the world doesn’t need another regular chocolate chip cookie recipe (although have you tried mine? It’s the best ;-) ). So here I am sharing my latest cookie creation because it’s what I do. So I hope that those of you who happened to land here (and are still listening to me babble – why do I have to read your life story to get a recipe!?) are here because you also like to try new things and are ready to add lemongrass into your cookies.

This is definitely not the first time I’ve added a savory herb/ingredient to an otherwise sweet recipe. Heck, the most recent recipe I shared had thyme mixed into the cookie dough. So many people are hesitant when I drop words like thyme and lemongrass when describing something like a cookie but I have yet to see anyone be disappointed, in fact most go back for more. So like the old saying, don’t knock it before you try it.

These cookies are no exception to the others I have posted in the past. It’s not that often that most people cook with lemongrass, let alone think of baking with it, but after one bite the combination of lemon grass, coconut, and white chocolate takes your taste buds to a magical tropical place. And by the way, the coconut makes these cookies even chewier. Pure deliciousness.

Want to try other fun flavored cookies?

• Lavender White Chocolate Chip Cookies
• Lemon-Rosemary White Chocolate Chip Cookies
• Orange-Lavender White Chocolate Chip Cookies
• Raspberry Thyme Dark Chocolate Chip Brown Butter Cookies
• Smoked Sea Salt Caramel Dark Chocolate Chip Cookies

One year ago: Gingered Pear Crisp Galette with Whipped Mascarpone

Three years ago: Baked Peanut Butter Churros with Chocolate Caramel Sauce

Seven years ago: Grilled Polenta with Spicy Steak

Nine years ago: Peanut Butter and Chocolate Popcorn

Ten years ago: Buffalo Chicken Meatball Subs

LEMONGRASS COCONUT WHITE CHOCOLATE CHIP COOKIES

Print

Yield: 20 cookies Prep Time: 2 Hours 15 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 2 Tbsp fresh lemongrass paste
• 1 egg + 1 yolk, room temperature
• 2 cups white chocolate chips
• 1-1/2 cups sweetened shredded coconut

Directions

1. In a medium bowl, sift together the flour, baking soda, and salt; set aside.
2. In a large bowl, cream together the melted butter, brown sugar, and white sugar until well blended (1-2 minutes). Beat in the lemongrass, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips and coconut by hand.
3. Roll 1/4 cup of dough (or use a large cookie scoop) into a ball and place on a plate or tray. Cover tightly and chill for at least 2 hours*, but overnight for best results.
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 12 minutes or until edges are golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Notes

* You don't HAVE to chill but the consistency and flavor will be better if you do.

Source: Adapted from My Favorite Chewy Chocolate Chip Cookies.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Today marks yet another recipe that looks awfully daunting upon first glance of the ingredient list but is easy to prepare. Most of the ingredients are thrown into a marinade or a sauce so as long as you know how to use your measuring cups and spoons, you will do just fine. And that small amount of effort pays off with a spicy peanut butter flavor explosion that will leave your taste buds rejoicing. That is, assuming you like peanut butter. If you don’t now is your chance to quietly leave through the back door before I start ranting.

When I first got my hands on a jar of PB & Co’s “the heat it on” spicy peanut butter I was at a loss with what to do with it. Adding heat to peanut butter was an abomination to a level comparable to adding anything to my sacred root beer. But since I recently widened my horizons and can actually enjoy a root beer float from time to time now, I figured why not embrace the spicy peanut butter? And then I remembered chicken satay and felt silly for every thinking that spiciness and peanut butter were not meant to be together just as much as peanut butter and chocolate.

And then I fed this to my friend Christina during one of our girls nights/re-watching S&TC and I think her taste buds had an intimate moment. I felt as though I should have left the room to allow some privacy. Don’t say I didn’t warn you about this from the beginning. And I apologize for this joke in advance but it popped in my head – “Practice safe lunch, use condiments.”

One year ago: Homemade Whole Wheat Bread Bowls

Two years ago: S’mores Puppy Chow

Four years ago: Banana Foster Cream Pie

CHICKEN SATAY WITH SPICY PEANUT SAUCE & COCONUT-GINGER RICE

Serves 3-4

CHICKEN

2 lb. (approximately 6-8) chicken tenders

2 Tbsp minced lemongrass stalk

1 Tbsp minced garlic

1/3 cup coconut milk

1/4 cup lime juice

3 Tbsp reduced sodium soy sauce

2 Tbsp honey

2 Tbsp sesame oil

1 tsp chili paste

Wooden skewers (soaked for 30 minutes)

SPICY PEANUT SAUCE

3 Tbsp Peanut Butter & Co’s The Heat Is On peanut butter

1/4 cup coconut milk

1 Tbsp juice

1 Tbsp honey

1/2 Tbsp minced garlic

2 tsp reduced sodium soy sauce

1 tsp chili paste

1 green onion, minced

1 Tbsp chopped fresh cilantro

Warm water, to thin the sauce out

COCONUT-GINGER RICE

1 cup Jasmine rice

1 cup water

1/2 cup coconut milk

1 Tbsp freshly minced ginger

3/4 tsp salt

Directions:

1. In a large bowl whisk together the lemongrass, garlic, coconut milk, lime juice, soy sauce, honey, sesame oil, and chili paste. Add chicken tenders and stir to coat. Cover and refrigerate for at least two hours.
2. Prepare the peanut sauce. In a medium bowl, whisk together the peanut butter, coconut milk, lime juice, honey, soy sauce, chili paste, garlic, green onion and cilantro. Add a little bit of warm water to reach desired consistency. Set aside.
3. In a medium pot add the rice, water, coconut milk, ginger, and salt. Bring to a boil, reduce heat and cook covered until all water is absorbed, about 15-20 minutes.
4. Meanwhile, preheat grill to medium-high. Thread chicken onto skewers then grill for 4-6 minutes per side or until the chicken is fully cooked.
5. Serve chicken with peanut sauce and rice.

Source: Adapted slightly from Simply Scratch.

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