Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup sugar
- 1/2 cup butter, softened
- 1 large egg
- 2 tablespoons pandan juice (or pandan extract)
- 1/4 teaspoon baking powder
- A pinch of salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Step 3: Add the egg and pandan juice to the mixture, then beat until well combined.
- Step 4: In a separate bowl, whisk together the all-purpose flour, shredded coconut, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 5: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten them slightly with your fingers.
- Step 6: Bake for 10-12 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For optimal freshness, store your Soft & Chewy Pandan Coconut Cookies in an airtight container at room temperature for up to a week, or freeze them for longer shelf life. If you prefer your cookies warm and chewy, simply reheat them in the microwave for about 10-15 seconds before serving. These delightful cookies pair wonderfully with a cup of tea or coffee, and you can also enjoy them as a sweet treat alongside fresh fruit. A chef's tip: make sure your butter is softened but not melted to achieve that perfect light and fluffy texture when creaming it with sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American