The Chinese New Year is coming soon, and these pandan coconut cookies are great for last minute bakes!
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 taste was not very strong; but I really love the bits of coconut in there.
These cookies are truly melty ones by the way!
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！
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 gets 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.
You can extract natural fresh pandan extract on your own; I didn’t have the time, and since I have pandan paste in my fridge, I simply use the commercial pandan paste. Be sure to add a little of the dessicated coconut for added fragrance!
>> MORE CHINESE NEW YEAR COOKIE RECIPES:
Pandan Coconut Cookies 香酥香兰椰子曲奇
- 200 g butter softened
- 180 g potato starch
- 120 g plain flour
- 60 g icing sugar
- 1/2 tsp salt
- 1/2 tsp pandan paste
- 2 tbsp desiccated coconut
- Whip the softened butter and icing sugar using a whisk or mixer, till light and creamy (like mayonnaise), about 1 min. Add in pandan paste and combine well.
- Sift in the flour, potato starch and salt. Add in desiccated coconut. Mix in a cutting motion, using a spatula, to a dough.
- Preheat oven to 140C, fan forced. Prepare baking tray with baking paper.
- Place half of the cookie dough into piping bag fitted with nozzle. Pipe cookies to your preferred shape. Bake in the preheated oven for 20 mins, until the sides turn slightly brownish.