Becel Pandan Coconut Cookies Recipe

I recently tried my hand at making pandan coconut cookies, and they turned out to be a delightful tropical twist on a classic treat. The combination of fragrant pandan and toasty coconut truly elevated the buttery sweetness, making every bite a small escape to a sun-drenched island.

Baking with tropical flavors is my passion, and these Becel Pandan Coconut Cookies are a perfect example of that. They use pandan extract, which is a flavor I love to work with.

It has a gorgeous green color, and the taste is really hard to describe. So many people have tried these cookies and said, “Wow!

What is that flavor?” You can’t really place it, but it’s super delicious. If you haven’t worked with pandan before, these cookies are a perfect introduction.

Becel Pandan Coconut Cookies Recipe Ingredients

• Becel Margarine: A heart-healthy option rich in unsaturated fats.
• Sugar: Adds sweetness and helps achieve the perfect cookie texture.
• Pandan Extract: Provides a unique, aromatic flavor similar to vanilla.
• All-Purpose Flour: Contains carbohydrates; essential for cookie structure.
• Shredded Coconut: Adds a hint of tropical flavor and chewy texture.

Becel Pandan Coconut Cookies Recipe Ingredient Quantities

• 1 cup Becel margarine, softened
• 1 cup sugar
• 2 tablespoons pandan extract
• 1 large egg
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup shredded coconut

How to Make this Becel Pandan Coconut Cookies Recipe

1. Set your oven to 350°F (175°C) to warm up while you prepare your baking sheet. Use parchment paper to line your baking sheet, making sure the sheet is big enough so that none of the cookies will spill onto your baking tray.

2. In a big mixing bowl, blend 1 cup of softened Becel margarine and 1 cup of sugar until light and fluffy.

3. Add 2 tablespoons of pandan extract and 1 large egg to the mixture, beating well until fully combined.

4. In a different mixing bowl, combine and mix thoroughly 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.

5. Slowly add the dry components to the wet components, blending until only just combined into a dough.

6. Carefully incorporate 1 cup of shredded coconut and ensure it is evenly mixed into the dough.

7. Using a tablespoon, scoop out dough and roll it into a ball approximately the size of a large marble. Space the balls about 2 inches apart on the prepared baking sheet; they will spread when baking.

8. Carefully press down on each dough ball with the back of a spoon or with your fingers to flatten it.

9. Preheat the oven to bake. Place the baking dish inside the oven set to preheat. Wait until the oven reaches 375 degrees Fahrenheit.

10. Let the cookies sit on the baking sheet for a few minutes after taking them out of the oven. Then, move them to a wire rack, where they can cool completely. That is the way cookies are meant to be enjoyed.

Becel Pandan Coconut Cookies Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Second mixing bowl
6. Electric mixer or whisk
7. Tablespoon
8. Spoon or fingers (for flattening)
9. Wire rack

FAQ

• Can I use butter instead of Becel margarine?Indeed, you can use butter in place of Becel margarine, but you might notice a slight difference in flavor and texture.
• What is pandan extract, and where can I find it?Pandan extract comes from the leaves of the pandan plant and gives a one-of-a-kind floral scent and flavor. It can be purchased in Asian grocery stores or online.
• Is the shredded coconut sweetened or unsweetened?This recipe employs unsweetened shredded coconut to counterbalance the cookie’s sweetness.
• Can I make this recipe vegan?Certainly, use a substitute for the egg, and make sure the other ingredients are suitable for vegans.
• How should these cookies be stored?Keep them in an airtight container at room temperature for as long as a week. They have a week-long shelf life.
• Can I freeze the dough for later use?Indeed, the dough can be frozen. Form it into balls, freeze them on a sheet, and store in a bag for as long as three months.

Becel Pandan Coconut Cookies Recipe Substitutions and Variations

You can use an equal amount of softened unsalted butter instead of Becel margarine.
When it comes to sugar, you can swap an equal amount of coconut sugar for a much more caramel-flavored version.
In the absence of pandan extract, vanilla extract can be substituted in an equal amount. However, the resulting flavor will be different.
Use a flaxseed egg for the large egg: mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes.
Chopped nuts such as almonds can replace shredded coconut in equal measure if it is a distinct texture you are after.

Pro Tips

1. Chill the Dough After mixing the dough, chill it in the refrigerator for about 30 minutes. This will firm up the dough, making it easier to handle and helping the cookies maintain their shape while baking.

2. Toasting the Coconut For an added depth of flavor, lightly toast the shredded coconut in a dry skillet over medium heat until it becomes golden brown. Allow it to cool before mixing it into the dough.

3. Egg Replacement If you want a vegan version, you can replace the egg with a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, left to sit for 5 minutes).

4. Pandan Extract Intensity Adjust the amount of pandan extract according to your taste preference. Some extracts can be quite strong, so start with less and add more if needed.

5. Uniform Cookies Use a cookie scoop for evenly sized cookies, which will ensure they bake consistently. Flatten gently with a glass or another flat surface to the desired thickness for even baking.