Description
These delightful cookie crinkles combine young coconut and pandan for a tropical twist on traditional cookies, perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup grated young coconut
- 1/4 cup sugar
- 1/2 cup butter, room temperature
- 1 large egg
- 1 teaspoon pandan extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for rolling
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter and sugar until fluffy.
- Add the egg and pandan extract, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the grated coconut gently.
- Chill the dough in the refrigerator for at least 30 minutes.
- Once chilled, scoop the dough into balls and roll them in powdered sugar.
- Place the cookie balls on the prepared baking sheet, spacing them apart.
- Bake for 12-15 minutes or until lightly browned on the edges.
- Let cool on the baking sheet for a few minutes before transferring to wire racks.
Notes
Ensure to chill the dough for best results and use fresh ingredients for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino