Pandan, Coconut & Almond Cookies

The aroma of pandan, known as “Asian vanilla”, brings me back to my childhood and my two most favourite desserts – pandan chiffon cake and pandan coconut crepes (kuih dadar).

I always keep frozen pandan leaves in my freezer to make Malaysian desserts and Sri Lankan style curries. As the leaves are frozen, they are not as fragrant as fresh pandan leaves. So I was delighted to discover and try pure pandan powder from My Blue Tea to make some Christmassy and super fragrant green coloured cookies.

My Blue Tea sources and sells other all natural unique Asian superfoods such as Butterfly Pea Flower, Roselle, Kaffir Lime Leaf and healing teas.

Prep Time: 20mins
Cooking Time: 10mins
Makes 30 cookies


  • 75g softened butter
  • 50g coconut oil (similar consistency to the butter – or you can use 125g butter or coconut oil)
  • 75g coconut cream
  • 1/2 cup coconut sugar (or brown sugar)
  • 1/4 cup caster sugar
  • 2 eggs
  • 1.5 cup plain flour
  • 1 cup almond meal **
  • 3 teaspoons of pandan powder or 2 tsp pandan extract
    • if you can’t find pandan extract, you can use 2 tsp vanilla essence with some green food colouring
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup desiccated coconut
  • For dusting – caster sugar and icing sugar

** For a gluten free version, use only almond meal (2.5cups) and add an extra egg


  1. Preheat the oven to 170°C
  2. In a mixing bowl, cream butter, coconut oil, coconut cream, caster sugar and coconut sugar with an electric mixer
  3. Beat in one egg at a time, scraping down the bowl to ensure mixture is well combined
  4. In another bowl, mix together the dry ingredients – plain flour, almond meal, baking powder, salt and pandan powder. Note: if you’re using pandan extract, fold it into the creamed mixture first.
  5. Sift dry ingredients into the creamed mixture, and fold together with a spatula
  6. Add in desiccated coconut and stir well. The mixture should be quite thick, almost like cookie dough
  7. Place caster sugar and icing sugar into separate bowls
  8. Take a heaped teaspoon of the mixture and roll it into a ball. Use a tablespoon if you prefer the cookies to be bigger
  9. Roll each ball into caster sugar first, then in icing sugar and place them on a tray lined with baking paper one inch apart
  10. Bake in pre-heated oven for 10-12 minutes (longer if you have made the cookies bigger)
  11. The cookies should be cracked on top and still soft in the centre. Have a taste to make sure they no longer taste “floury”.
  12. After the are cooled, keep in airtight container for up to a week. These make great Christmas gifts, an alternative to Christmas shortbread with an Asian twist. Enjoy!

Published by nonnachong

A lover of food and how it unites us!

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