Coco Jelly Nut

To savor the sun timings, milky coconut jelly is the last call of the second. The chilly coconut jelly ball out the nutty flavor of fall. A treat fills with the natural flavor of coconut and not cinnamon or pumpkin spice. A refreshing wealth to well the fall second.

2 (14-ounce) cans full fat coconut milk

2 tablespoons agar-agar powder

6 tablespoons granulated sugar

1 cup canned coconut cream

3/4 teaspoon rose water

1. Pour the coconut milk into a pot, follow with the agar-agar powder and sugar. Mix all of the content and simmer for 10 minutes, whisking occasionally. Remove from heat and stir while adding rose water.

2. Transfer the mixture to a pan, cover with wrap or lid, and refrigerate until set at least 3 hours or up to overnight.

3. Add flour and mix well.

4. Roll out the cookie dough and form into balls and place them on the baking sheet with 1 inches apart.

5. Preheat oven to 350°F and bake for 10-12 minutes or until the edges are lightly brown.

6. Cool cookies on the baking sheet for 2-3 minutes.

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