Pandan Coconut Cookies

Pandan Coconut Cookies 香酥香兰椰子曲奇

Truly melt-in-mouth butter cookies with coconut fragrance!

Course Cookie, Snack
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Yield 50 Cookies


  • 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


  1. 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.
  2. Sift in the flour, potato starch and salt. Add in desiccated coconut. Mix in a cutting motion, using a spatula, to a dough.
  3. Preheat oven to 140C, fan forced. Prepare baking tray with baking paper.
  4. 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.

Recipe Notes

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 on the tray. 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.