Measurements [American]
- 220 g brown sugar
- 130 g peanut butter
- 50 g shortening, softened
- 60 g butter, softened
- 1 tsp Thai red curry paste
- 1 egg
- 180 g flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 240 mL flaked coconut, preferably unsweetened
Cream together the brown sugar, peanut butter, shortening, butter and red curry paste on medium high speed until fluffy. Add the egg and beat on medium speed. Scrape down. Sift together the flour, baking soda, baking powder and salt. Mix the dry ingredients into the peanut butter mixture on low speed.
Chill for half an hour.
Preheat the oven to 190 degrees C.
Roll the dough into 3.2-cm balls. Roll each ball in a shallow bowl of lukewarm water, then into the bowl of desiccated coconut. (The water will help the coconut to stick to the dough.) Space the balls about 5.1 cm apart on the cookie sheet, and flatten with the bottom of a glass to about 0.6-cm to 1.3-cm thick. Bake 9-10 minutes. The coconut should be toasted but not burnt.
