Buko Pandan Crinkles
This Coconut Pandan Crinkles will guide you through the step-by-step process of making pandan cookie crinkles, and how to store them to keep their freshness intact.
Prep Time1 hour hr 15 minutes mins
Cook Time6 minutes mins
Course: Dessert
Cuisine: FILIPINO
Servings: 20 people
Calories: 113kcal
spatula
Large mixing bowl
cookie sheet pan
- 1/2 cup Shredded Coconut
- 1 cup Sugar
- 1/4 cup Oil
- 2 large Eggs disregard the three eggs in the picture.
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon Pandan Flavor
Pandan Cookie Dough: In a medium-sized bowl, add the shredded coconut, sugar, and oil. Mix and add in the egg and the Pandan flavor. Mix until incorporated.
Sift: All-purpose flour, salt, and baking powder and mix until the mixture is well incorporated.
Before baking: Cover the cookie dough with plastic wrap and refrigerate for an hour.
Preheat oven: Place the rack in the middle of the range and preheat to 350 F. When ready, scoop two tablespoons of the dough and form the cookie dough into a ball. Roll the dough in the powdered sugar.Place in a cookie pan, with 2 inches distance between each other, and bake for 12 minutes. Immediately remove the cookie from the oven and let it cool on the wire rack.
Calories: 113kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 80mg | Potassium: 23mg | Fiber: 1g | Sugar: 10g | Vitamin C: 0.03mg | Calcium: 14mg | Iron: 1mg