Street vendors in Thailand make these rolled coconut wafer cookies in flat irons over open flames; you can easily use a combination waffle iron/sandwich maker equipped with flat plates; or a panini grill instead.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Whisk together the flour and the remaining ingredients (except the sesame seeds) to make a thin batter. Stir in the sesame seeds.
Heat your waffle iron, using the flat (not gridded) plates, or panini grill to high. Spoon a generous tablespoon of batter into the heated iron and close the lid. Cook for 90 seconds, until golden brown.
Using a thin spatula, remove the cookie from the griddle and immediately roll it around the greased handle of a wooden spoon. The cookie will become crisp as it cools. Once it’s set, place the rolled cookie on a rack to finish cooling as you cook the rest of the batter.
Store cookies in an airtight container at room temperature for up to 3 weeks.
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