2 Simple Ways to Make Coconut Coffee Chia Seed Cookies with Salty Egg Yolk

Whip the Unsalted Butter

Put 40g of unsalted butter into a bowl and use a hand mixer to beat until the butter is fluffy.

Divide 50g of powdered sugar into several small portions and gradually add each portion to the bowl of butter, beating until the mixture is fluffy and turns a light yellow color.

Mixing the Dough

Add to the bowl: 80g of flour, 30g of cornstarch, 1g of baking soda, 1g of baking powder, 1g of seasoning powder, 5g of coconut powder, and 5g of instant coffee, then mix well.

Add 30g of unsweetened fresh milk and 1 teaspoon of vanilla, mixing until the mixture forms a homogeneous mass.

Mixing Coconut and Chia Seeds

Add to the mixed flour: 10g of shredded coconut and 10g of chia seeds, mixing quickly so that the coconut and chia seeds blend with the flour.

Then use plastic wrap to cover the dough and place it in the refrigerator for 30 minutes.

Roll out the dough and shape

Prepare 2 sheets of parchment paper, 1 sheet for the bottom and 1 sheet to place on top of the dough block that has just been chilled, then use a rolling pin to roll the dough into thin pieces.

Next, use a knife to cut the dough into bite-sized squares and then place it back in the refrigerator for 15 minutes.

Bake the cookies

Preheat the oven for 15 minutes at 160 degrees Celsius to stabilize the temperature.

Place the cookies in the oven and bake for about 10 – 15 minutes at 160 degrees Celsius until they are dry and turn golden.

Finally, you just need to take the cookies out and sprinkle a little white sugar on top to make the cookies more attractive and delicious!

Final Product

So, the chia seed coffee coconut cookies are complete with a beautiful golden color that looks extremely appealing. The cookies are crunchy, with a moderate sweet and fatty taste that is not greasy at all.

Especially with the fragrant aroma of chia seeds and coffee, it makes the taste buds excited when enjoying them!

Prepare the salted eggs

Take 5 salted egg yolks and place them in a bowl, then steam them in a pot of boiling water for about 10 minutes.

Once the eggs are cooked evenly, take them out and let them cool slightly before mashing them with a spoon.

Prepare the other ingredients

Put 2 tablespoons of chia seeds in a bowl with 20ml of water, stir well and soak for about 10 – 15 minutes until the chia seeds swell evenly, then scoop out the chia seeds.

Remove the pit from the dates, take the flesh and cut it into small pieces.

Mixing salted egg butter

Put 250g of unsalted butter into a bowl and use a hand mixer to beat until the butter becomes fluffy.

Add 120g of powdered sugar and continue mixing until the butter and sugar mixture is fluffy and well combined.

Next, add the finely mashed salted egg and use the mixer to blend the mixture evenly.

Then add the chia seeds, mix well, and then add the chopped dates and mix evenly.

Mixing the dough

Add 320g of all-purpose flour and 1 teaspoon of salt to the mixture, using a spatula to mix the flour with the mixture until the dough no longer sticks to your hands.

Then use plastic wrap to cover the dough tightly and place it in the fridge for 20 minutes.

Shaping and Baking the Cookies

The dough after being refrigerated is taken out to shape into thin round pieces and placed on a baking tray lined with parchment paper.

Use a fork to press the surface of the dough pieces to make the cookies look more appealing after baking.

Place the cookies in the oven at a temperature of 180 degrees Celsius and bake for about 30 – 35 minutes to complete.

Final Product

The salt egg chia seed cookies have a beautiful bright yellow color. The cookies are dry, crispy but not hard. The salty taste of the salted egg blends with the sour-sweet taste of dried dates in a very special way.

You can enjoy a piece of cookie with a cup of hot tea to fully savor this delicious flavor!