These Buko Pandan Cookies are soft and gooey in the middle and nice and crispy on the edges. It also has both shredded coconut and macapuno for that ultimate buko overload!
I've been wanting to make a Buko Pandan Cookie that wasn't that super neon green color and is filled with as much buko as possible.
This cookie checks all the boxes! The base of the cookie is the same as what you would make if you were baking chocolate chip cookies. Except this time the chips are replaced with super moist and sweetened shredded coconut along with a whole jar of macapuno strings.
The texture is a cross between a crispy cookie around the edges and a gooey Filipino macaroon in the middle. So good!
Now let's get to making it!
Ingredients
This is what you will need to make these Buko Pandan Cookies.
Flour - Use 2 cups of all purpose flour
Pandan Powder - For more pandan flavor add ¼ cup of pandan powder. If you can't find it replace with ¼ cup flour and add ½ teaspoon more of pandan extract.
Cornstarch - This gives the cookies a night light texture.
Baking Soda - For some lift and puffiness.
Salt - Always a good idea to add salt to cookie batter!
White Sugar - You will need ½ cup of super fine baking sugar.
Light Brown Sugar - Use light brown sugar so that the green of the pandan will pop out more.
Butter - Use 1 cup cold cubed butter.
Eggs - You will need 2 eggs at room temperature.
Pandan Extract - Use 1 teaspoon of extract.
Sweetened Coconut - You will need the sweetened version of shredded coconut. It will be the moist version.
Macapuno - To use these in cookies drain the liquid and transfer the macapuno to a strainer and rinse with water. Then dry as much as you can with paper towels.
How To Make Buko Pandan Cookies
Here are the step by step instructions with photos on how to make the cookies.
In a large bowl combine the flour, pandan powder, cornstarch, baking soda and salt.
Mix well.
In a separate stand mixer bowl add the white sugar, brown sugar and cubed butter.
Mix with a paddle attachment until creamy. Scrape down the sides of the bowl.
Add the eggs one at a time mixing well between each addition. Scrape down the bowl again.
Add 1 teaspoon of pandan extract.
Add the flour mixture and mix on low until combined.
Add in 2 cups of shredded coconut and the macapuno. If the batter does not look green enough add ½ teaspoon of pandan extract. Just not too much!
Leave the Buko Pandan Cookie dough to rest for 1 hour in the refrigerator.
Line a baking sheet with silicon mat or parchment paper. Use a 2 tablespoon ice cream scooper or a ¼ cup measuring cup to make cookie dough balls. Form into a ball and place 6 on your baking sheet.
Bake at 350F for 13 minutes.
Once baked take out of the oven and leave to cool for 1 minute. They might look a bit wonky.
Use a large round cookie cutter or jar lid and swirl the cookie around until it becomes a more uniform round shape.
Leave to cool on the baking sheet for 5 minutes.
Then transfer the Buko Pandan Cookies to a wire rack to fully cool down. Serve them right away.
How To Store Buko Pandan Cookies
You can keep them on the counter top in a cake dome for up to 3 days. If you have many leftover you can place them in a one gallon zip lock bag and freeze for up to 3 months.
For more Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest. Or subscribe to get these recipes in your inbox. And if you make this recipe. I would love to see it. Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.
Equipment
- Baking Sheet
- Parchment Paper or Silicon Mat
Ingredients
- 2 Cups All Purpose Flour
- ¼ Cup Pandan Powder
- 1 Tablespoon Cornstarch
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- ½ Cup Granulated White Sugar
- 1 Cup Light Brown Sugar
- 1 Cup Unsalted Butter Cubed
- 2 Eggs at Room Temperature
- 1 Teaspoon Pandan Extract
- 2 Cups Sweetened Coconut Shreads
- 12 oz Jar Macapuno, rinsed and dried
Instructions
- In a large bowl combine the flour, pandan powder, cornstarch, baking soda and salt. Mix well.2 Cups All Purpose Flour, ¼ Cup Pandan Powder, 1 Tablespoon Cornstarch, 1 Teaspoon Baking Soda, 1 Teaspoon Salt
- In a separate stand mixer bowl add the white sugar, brown sugar and cubed butter. Mix with a paddle attachment until creamy. Scrape down the sides of the bowl.½ Cup Granulated White Sugar, 1 Cup Unsalted Butter Cubed, 1 Cup Light Brown Sugar
- Add the eggs one at a time mixing well between each addition. Scrape down the bowl again.2 Eggs at Room Temperature
- Add 1 teaspoon of pandan extract. Mix batter again.1 Teaspoon Pandan Extract
- Add the flour mixture and mix on low until combined.
- Add in 2 cups of shredded coconut and the macapuno. If the batter does not look green enough add ½ teaspoon of pandan extract. Just not too much!2 Cups Sweetened Coconut Shreads, 12 oz Jar Macapuno, rinsed and dried
- Leave the Buko Pandan Cookie dough to rest for 1 hour in the refrigerator. If you are baking on the same day pre-heat your oven to 350F. Then line a baking sheet with a silicon mat or parchment paper.
- Use a 2 tablespoon ice cream scooper or a ¼ cup measuring cup to make cookie dough balls. Form into a ball and place 6 on your baking sheet. Bake at 350F for 13 minutes.
- Once baked take out of the oven and leave to cool for 1 minute. They might look a bit wonky.
- Use a large round cookie cutter or jar lid and swirl the cookie around until it becomes a more uniform round shape. Leave to cool on the baking sheet for 5 minutes.
- Then transfer the Buko Pandan Cookies to a wire rack to fully cool down. Serve right away.
Leave a Reply