Coconut Sticky Rice Cookies with Palm Sugar Drizzle

1.Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2.In a medium bowl, whisk together the glutinous rice flour, all-purpose flour, baking powder, salt, and shredded coconut until evenly combined.

3.In a separate large bowl, whisk the egg and granulated sugar until the mixture is light and slightly frothy. Add the vanilla extract, melted butter, and coconut milk, mixing well to combine.

4.Gradually add the dry ingredients to the wet ingredients, stirring gently until a soft, slightly sticky dough forms. Avoid overmixing to keep the cookies tender.

5.Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with the back of a spoon or your fingers, as these cookies will not spread much during baking.

6.Bake for 12-15 minutes, or until the edges are lightly golden and the cookies feel set but still soft to the touch. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

7.While the cookies bake, prepare the palm sugar drizzle. In a small saucepan, combine the chopped palm sugar, water, and coconut milk. Heat over medium-low heat, stirring frequently, until the sugar dissolves completely and the mixture thickens slightly into a syrup, about 8-10 minutes. Remove from heat and let cool slightly.

8.Once the cookies are cool, drizzle the palm sugar syrup generously over each cookie using a spoon or a small piping bag. Allow the drizzle to set for a few minutes before serving.

9.Serve the cookies at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.