Pandan & Coconut Butter Cookies

Hi, everyone! Welcome to the blog of Petite Rollcake, as we bring you the sweetness of life. This is my inaugural piece of article, and I thought it would be good to start off by sharing a simple yet lovely baking creation, and that’s the Pandan and Coconut Butter Cookies.


Pandan leaves, or known as screw pine, are grass commonly found in the South East Asia. Thanks to its wonderful aroma, this fragrant herb is widely used in desserts, including pandan chiffon cake, ondeh-ondeh, putu piring, kaya, pandan cream puffs … you name it; and of course lots of savoury dishes in the South East Asia region as well, such as nasi lemak, curries and pandan chicken. This time round, I am going to add the aromatic herb to my butter cookies.

The cookies are packed and distributed during the Let’s Carnival Together, a President’s Challenge 2017 event at the Kuo Chuan Presbyterian Secondary School. It is the first time I contributed to charity using my baking skills, it’s an honour indeed.

Pandan and coconut butter cookies

Ingredients (make about 90 pieces of cookies, piped into rosettes)

Unsalted butter 200g
Sugar 120g
Coconut cream 30g
Pandan paste 1 tsp
Salt 1/4 tsp
Ground almond 50g
Desiccated coconut 20g
Corn flour 40g
Plain flour 200g


  1. Place the cold butter at room temperature until it softens slightly. Preheat the oven at 170 degree Celcius (I am using conventional oven without fan).
  2. In a mixing bowl, cream the butter with sugar and salt until the butter mixture is pale in colour and fluffy. (This step is important to ensure the cookies are light and crispy)
  3. Beat in the coconut cream and pandan paste until well mixed.
  4. Add ground almond and desiccated coconut, and mix until well combined.
  5. Sift in corn flour and plain flour together, and mix until just combined. Do not over mix the cookie batter.
  6. Scoop the batter into a piping bag fitted with a star nozzle. Pipe cookies on baking tray (remember to line with parchment/baking paper or non-stick baking cloth).IMG_2617
  7. Sprinkle some desiccated coconut on each piece of cookie.
  8. Bake at 170 degree Celcius for 15 – 20 minutes. Turn baking tray after 10 minutes to ensure even browning.
  9. Let cool and enjoy 😉


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