Pandan Coconut Cookies
You can use Pandan Coconut Flavor Emulco in all sorts of recipes, but we think they're especially delicious when baked into cookies. Try them out for yourself today! They'll be ready within minutes and will be gone even faster than that.
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
Tried this recipe?Let us know how it was!