I like to make easy recipes. Well, who wouldn’t like, right? What attracts me the most is that even though you don’t give much effort result is sometimes extraordinary. Yummy and full of flavors. This is exactly how I feel about this white chocolate cookies.
I need to admit that I am not a white chocolate lover, I don’t even like it but in this recipe, it was the best option and first-time white chocolate stole my heart. Other than fatty, heavy sweet taste, white chocolate doesn’t really have a taste and this makes it the perfect candidate because we want to emphasize amazing lemongrass and kefir lime in this white chocolate cookies.
For me, lemongrass and kefir lime are a very good couple. I can’t even think about one without the other. They complete each other as no other couple does. I like lemongrass in the citrusy cocktails like lemongrass passion fruit margarita. That is actually my inspiration to use lemongrass in a sweet recipe. Luckily it worked very well with white chocolate and coconut.
In the beginning, I was aiming to make stronger, crunchy cookies but something went wrong in the process and they become soft and gooey. I love this part of creating authentic recipes that mistakes are sometimes better than you can think of. The result of my mistakes I created this soft, full of flavor, amazing cookies and they are simply better than I can…
When I say it is an easy recipe I meant the entire process. Because sometimes even though I make easy recipes I meet with difficulties shooting. All might go wrong after all. Not this time 🙂 I exactly knew the entire shoot, which props I would use and I just shot and it was there. My precious white chocolate cookies were telling their own stories.
White Chocolate Cookies with Lemongrass and Kefir Lime
- 250 ml Coconut Milk
- 3 stick Lemongrass Chopped
- 4 leaves Kefir Lime Smacked
- 100 gr Rolled oats
- 50+50 gr Coconut Desicated
- 250 gr White Chocolate
- 1/2 pcs Kefir Lime juice
In a saucepan simmer coconut milk with chopped lemongrass and smacked lime leaves. Smacking helps leaves to release their essential oil.
Cover the pan and let it rest at least 2 hours, preferably overnight to absorb all the flavor.
After resting strain coconut milk and melt chocolate in a double boiler together with coconut milk.
Ones it is melted let it cool down 5 minutes and mix together with oats, half of the coconut desiccated and lime juice.
Scoop them on a butter paper or Silpat.
Refrigerate 1 hour and cover with the rest of the coconut desiccated.
Serve immediately or keep in the fridge until serving for up to 3 days.
If you make this recipe, please tag me on Instagram #kayracooking I would love to see