Pandan Coconut Pizzelles

Has it really been only a week? It's been a crazy one round these parts. I had load of interviews last week just prior to heading home. And then of course, no sooner did Brooklyn and I pull up after our lovely 11 hour car ride home, but I received a phone call with a verbal offer. Crazy fast. Faster than I expected...and so exciting.

So with all this required focus to get realtors, movers and such in place on both sides, should I really be making pizzelles? Probably not so much. But I was thrilled when I found my pizzelle maker....I'll never lose it again. Pizzelles are so perfectly crisp, simple and delightful....if I could only own a few one-use type appliances, this would definitely stay.

And since I spent the past two Aprils celebrating Songkran in Thailand, I have to admit to a bit of sadness at not going back this year.  Cleaning out the pantry produced some pretty Thai flavors for pizzelle inspiration: pandan and coconut.

It's hard to describe the flavor of pandan and it's almost impossible to find fresh pandan leaves here.  But it is such a delightful tropical flavor that reminds me so much of Thailand...pandan wrapped chicken...yum!  It was a also predominant flavor in about half the desserts I ate, and while the flavors are far from traditional for these italian cookies, they were perfectly delightful and tropical.

Pandan extract that is only slightly green...not like the Incredible Hulk Cake incident.

So with that little diversion out of the way, it's back to packing because while my place looks a little like this....

It looks a lot more like this....off I go.

Pandan Coconut Pizzelles

2 eggs
3/4 cup white sugar
1/2 cup melted coconut oil
1 tablespoon pandan extract
1/2 can (about 7 oz) coconut milk
1 3/4 cups all-purpose flour
1 teaspoon baking powder

Directions
In a large bowl, beat eggs and sugar until thick
Stir in the melted oil and pandan extract
Whisk together the flour, salt and baking powder and add to batter stirring until smooth
Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron.
Bake for 30 to 60 seconds, or until steam is no longer coming out of the iron.
Carefully remove cookies from the iron.
Cool completely before storing in an airtight container.