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The Chinese New Year is coming soon, and I enjoyed making these pandan coconut cookies for last minute bake!
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
The original recipe is from Jeannie Tay, and I have added some pandan paste and desiccated coconut. While the pandan paste lends the cookies a nice mint green color, the pandan taste is not too strong. The desiccated coconut also gave these cookies some bite in there.
These pandan coconut cookies use quite a fair bit of potato starch there, which gives them the melty texture. However, I also find that it may get a little dry as the cookies go down the throat. So it’s probably best to go with a cup of tea!
For a more buttery and less dry cookie, you can see the Copycat Jenny Bakery Butter Cookies I made last year.
How To Make These Pandan Coconut Cookies
The simple creaming method is used in this recipe. You will just simply need to beat the butter and icing sugar together till pale and fluffy. Dry ingredients will then be added and mixed well before piping the dough to bake.
The cookie dough also does not require chilling in the fridge.
Do watch the oven towards the last few mins of the bake time to ensure that the cookies do not get overly browned.
>> MORE CHINESE NEW YEAR COOKIE RECIPES:
What Ingredients Are Needed For The Cookies?
- Unsalted Butter: Let the butter soften slightly in normal room temperature. Your finger should be able to leave a dent on the softened butter, with the butter still feeling cool to touch.
- Icing Sugar: The icing sugar also helps to impart the melty texture to the cookies. Do not substitute icing sugar with caster sugar.
- Plain Flour
- Potato Starch: Don’t skip the potato starch as it helps to give the melty texture too!
- Pandan Paste: You can get this readily from baking supplies stores.
- Desiccated Coconut: It is okay to skip this if you do not have them.
You can extract natural fresh pandan extract on your own. Do take note to use the settled, thickened pandan paste, otherwise it will be too diluted to be used in these cookies.
How Do These Pandan Coconut Cookies Taste Like?
While the pandan taste might not be too strong here, I quite enjoy the fragrance of the cookies, together with the desiccated coconut!
If you prefer a stronger pandan taste or more vivid green to the cookies, you can add about 1 tsp of the pandan paste instead.
These cookies are not the usual crunchy ones. Instead, they are the softer, and melt-in-mouth type of cookies, with slight crisp around the edges. I’m sure the kiddos would enjoy these cookies too!
Just note that these cookies might go down a little dry, so it’s best to eat them with a cup of your favorite beverage!
Truly melt-in-mouth pandan butter cookies with coconut fragrance!
- 200 g butter (softened at room temperature)
- 60 g icing sugar
- 180 g potato starch
- 120 g plain flour
- 1/2 tsp salt
- 1/2 tsp pandan paste
- 2 tbsp desiccated coconut
- Preheat oven to 140C, fan forced. Prepare baking tray with baking paper.
- Whip the softened butter and icing sugar using a whisk or mixer, till pale and creamy, about 1 min. Add in pandan paste and mix well.
- Sift in flour, potato starch and salt. Add in desiccated coconut. Mix in a cutting motion using a spatula, till a dough forms.
- Place half of the cookie dough into piping bag fitted with piping tip (I’m using Wilton 1M). Pipe cookies to your preferred shape. Bake in the preheated oven at 140C for 20 mins, until the sides turn slightly brownish.
I am using Wilton 1M piping tip for this cookie. Place piping bag about 0.5cm above baking tray, pipe out the cookie dough, while drawing circles. Move upwards as you pipe. Release pressure before pulling tip away.
You can watch this video on the piping.
Recipe adapted from Jeannie Tay. This recipe makes about 50-60 cookies, depending on size. Do also watch the oven and adjust baking time if your cookie is smaller.
- Category: Cookie, Snack