Today, we’re going for an East-Meets-West fusion theme (Swedish and Thai!), brought together by a taste that people tend to either love or hate: coconut.

Personally, I love it, and I think it works equally well in sweet and savoury contexts. I mean, c’mon, Thai coconut curry? Yum!

Butter cookies, too, lend themselves wonderfully to pairing with coconut – the creaminess of both adds up to a decadent flavour and mouthfeel, and just a hint of saltiness really brings the coconut’s exotic aroma to the fore.

Add a cup of Bangkok coconut-anise rooibos and you’ve got bliss, right there in front of you.

Swedish Coconut Cookies
from Land O Lakes

Ingredients 
3 1/2 cups all-purpose flour
2 cups sugar
2 cups salted utter, softened
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1 cup sweetened flaked coconut

Procedure

1. Combine all ingredients except coconut in large bowl. Beat at low speed, scraping bowl often, until well mixed (5 to 8 minutes). Stir in coconut by hand.
2. Divide dough in half; shape each half into 12×2-inch log. Wrap each log in plastic food wrap; refrigerate until firm (at least 2 hours).
3. Preheat oven to 350°F.
4. Cut logs into 1/4-inch slices. Place 2 inches apart onto ungreased cookie sheets.
5. Bake for 10 to 14 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets.