The traditional corn starch cookie from Surinam can also be made with custard powder. This cheerful yellow powder is made out of corn starch, some sugar, vanilla and food coloring, with sometimes some anti-caking agent. For my coconut custard cookie variation I used part custard powder for the dough and I mixed coconut through it for extra flavor and bite. The custard gives the cookies a pretty yellow-orange color and the coconut makes them a bit more interesting than the basic recipe. I filled the cookies with a sweet coconut buttercream and dipped them in some extra coconut for a pretty edge. Make these cookies a bit smaller than the traditional cookies, so when you stick them together they make nice little yellow balls with a fluffy edge.
Coconut custard cookie
for ± 20 cookies
125 grams (1 stick + 1 tbs)soft butter
100 grams (½ cup) caster sugar
1 teaspoon vanilla extract
pinch of salt
100 grams (2 cups) corn starch
150 grams (2½ cups) custard powder
⅓ cup desiccated coconut + extra for dipping
for the filling
1 stick + 1 tbs butter
½ cup icing sugar
¼ cup desiccated coconut
Preheat the oven to 175°C / 350°F. Beat the butter with the sugar light and creamy in ± 5 min.
Beat in the egg, the vanilla and salt.
Add the corn starch, custard powder and coconut and mix quickly into a soft dough.
Form small balls (a bit smaller than a walnut) of the dough and place on a cookie sheet lined with baking sheet. Leave enough room between the cookies for them to spread. Bake in the middle of the oven for 12-15 min. until done. They should stay nice and light. Let them cool on the baking sheet. Spread some of the filling on the bottom of a cookie and press another cookie against it to form a sandwich cookie. Dip the sides in coconut.
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