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A plate of green pandan cookies against a marble background.
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5 from 14 votes

Pandan Cookies with Coconut and Gula Melaka

These pandan cookies are pandan flavored coconut cookies with gula melaka topping. They are easy to make, soft, crumbly and absolutely yummy.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: Asian
Servings: 50 cookies
Calories: 94.6kcal
Author: Priya Maha

Ingredients

  • 120 g granulated sugar
  • 210 g butter (salted)
  • 350 g all-purpose flour
  • 210 g grated coconut (fresh & unsweetened)
  • teaspoon salt
  • ¼ teaspoon pandan extract

Garnish

  • 30 g gula melaka /palm sugar (finely grated)

Instructions

  • Preheat oven to 170 ° Celsius.
  • Line a baking tray with parchment paper. Set aside.
  • In a medium-sized bowl, beat the butter and sugar until creamy. Suffice if it is creamy, do not overbeat.
  • Add the pandan extract and beat again until it is well incorporated into the creamed mixture and the green color from the extract is evenly distributed.
  • Add the flour and mix until combined.
  • Add the grated coconut and mix again until well combined.
  • Scoop the pandan coconut cookie dough into 1 tablespoon sizes.
  • Shape them into round balls by hand and place them slightly apart on the prepared baking tray.
  • Lightly press the pandan cookie dough balls with a fork horizontally. Lift the fork and press again, this time vertically. This will make a criss-cross pattern on the cookies. Apply only light pressure when pressing with the fork to avoid your pandan cookies from becoming too thin and flat.
  • Sprinkle approximately ⅛ grated gula melaka on each cookie.
  • Bake the pandan gula melaka cookies for 15 minutes at 170°Celsius for crisp and crumbly pandan cookies. For chewy cookies, reduce the baking time to 10 minutes.
  • Let the cookies cool completely on a wire rack before storing them in an airtight container.

Notes

  • This pandan flavored cookie dough is firm enough to roll and cut with a cookie cutter. And while you can do just that, the grated coconut in the cookie dough will leave the edges of your cookies serrated. This is not very appealing, visually.
  • Hence, my preferred way of shaping these pandan coconut cookies is by hand. If you don't like the crisscross pattern fork pattern on the cookies, you can shape the dough into balls and press them lightly with the back of a drinking glass. That will give you nicely rounded, slightly flattened pandan cookies.
  • Use a cheese grater to grate the gula Melaka if you find it hard to chop with a knife.

Nutrition

Calories: 94.6kcal | Carbohydrates: 9.3g | Protein: 1g | Fat: 6.2g | Saturated Fat: 4.6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 38.7mg | Potassium: 31.4mg | Fiber: 0.9g | Sugar: 3.1g | Vitamin A: 105IU | Vitamin C: 0.1mg | Calcium: 3.2mg | Iron: 0.5mg