Vietnamese · Dessert
Pandan Coconut Cookies
These Pandan Coconut Cookies are a Vietnamese bakery favourite, their dough tinted with pandan and studded with toasted desiccated coconut for a fragrant, chewy-edged, crisp-centred bite. Butter and egg yolk give richness while coconut milk keeps the crumb tender and faintly tropical.
$0
15 minsPrep
14 minsCook
29 minsTotal
EasyLevel
Nutrition per serving
239Calories
3.2gProtein
14.6gFat
24.5gCarbs
8.8gSugar
1.7gFiber
264mgSodium
65mgChol
10.2gSat Fat
74mgPotassium
13mgCalcium
1.3mgIron
0.1mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.2gAlcohol
Goes well with
Vietnamese Lager Beer
local
Vietnamese Iced Coffee with Condensed Milk
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 170°C (340°F) and line a small baking tray with parchment.
2
Cream the softened butter and sugar together with a hand mixer for about 2 minutes until pale and fluffy.
3
Beat in the egg yolk, coconut milk, pandan food colouring and vanilla extract until fully combined and evenly green.
4
Fold in the sifted flour, salt and toasted desiccated coconut with a spatula until a soft, slightly sticky dough forms.
5
Divide the dough into 4 equal portions (about 26g each) and roll into balls, then flatten slightly on the lined tray, spacing well apart.
6
Bake for 13-15 minutes until the edges are just turning golden and the centres are set but still pale green.
7
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 38g38g All Purpose Flour, sifted
- 20g20g Butter, softened
- 16g16g Sugar White
- 14g14g Coconut Desiccated, lightly toasted
- 8g8g Egg Yolk, lightly beaten
- 6g6g Coconut Milk
- 1g1g Food Colouring, pandan-green, a few drops
- 1g1g Vanilla Extract
- 1g1g Salt
