Pandan Coconut Cookies
We love pandan, the leafy green plant that is found at our local. I’m not sure what it tastes like but I know its fragrance lingers in our kitchen for hours after cooking with it. The leaves are used to flavor dishes and desserts alike. So with our Pandan Coconut Emulco, we knew we need to try it with pandan coconut cookies!
The cookies turned out beautifully – they’re soft and chewy with a subtle coconut flavor. Be warned though – they don’t taste anything like their namesake cookie you get from your local bakery! They’re more of an Asian-inspired treat than classic American chocolate chip cookie fare.
Pandan Coconut Cookies
Pandan Coconut Cookies
Equipment
- Oven
- Mixer
Ingredients
- 175 g HICAPS Buttercream Ref Margarine
- 125 g White Sugar
- 1 pc Egg yolk
- 175 g Cake Flour
- 5 g Salt remove if using salted butter
- 40 g Corn Flakes
- 40 g Oatmeal
- 23 g Pandan Coconut Emulco
- 20 g Desiccated Coconut
Instructions
- Cream butter and sugar until light and fluffy.175 g HICAPS Buttercream Ref Margarine, 125 g White Sugar
- Add in egg yolk and mix well.1 pc Egg yolk
- Add all the dry ingredients, into your butter mixture.175 g Cake Flour, 5 g Salt
- Add in the Pandan Coconut Emulco.23 g Pandan Coconut Emulco
- Fold in corn flakes and oatmeal.40 g Corn Flakes, 40 g Oatmeal
- Lastly add desiccated coconut.20 g Desiccated Coconut
- Remove from mixer and continue mixing using rubber scraper.
- Scoop cookie about 3/4 tbsp on a tray with parchment paper.
- Bake cookies for 10 mins at 180’c.
- Cool down cookies before serving.
Video
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