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Buko Pandan Cookies

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!
Prep Time20 minutes
Cook Time13 minutes
Course: Dessert, Merienda, Snack
Cuisine: Filipino
Servings: 17 Large Cookies
Author: Rezel Kealoha

Equipment

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.