Name: Buko Pandan Crinkles Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 27 min
Cuisine: Filipino
Ingredients: 1 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; Powdered sugar (for rolling dough balls); 1 cup sugar; 1/4 cup oil; 2 large eggs; 1 tablespoon pandan flavor; 1/2 cup shredded coconut

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Introduction

Buko Pandan Crinkles are soft, fragrant cookies infused with pandan flavor and shredded coconut. These delightful treats have a subtle tropical aroma and a chewy texture that makes them perfect for any occasion.

A group of bright green round cookies with a cracked surface coated in white powdered sugar, arranged closely together on a dark baking tray; one cookie is broken in half showing a soft, crumbly, vivid green interior, and a few scattered crumbs and powdered sugar dust surround the cookies on the tray, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup shredded coconut
1 cup sugar

1/4 cup oil
2 large eggs

1 1/2 cups all-purpose flour
1 teaspoon baking powder

1/2 teaspoon salt
1 tablespoon pandan flavor

Instructions

Step 1: In a medium bowl, combine the shredded coconut, sugar, and oil. Mix well, then add the eggs and pandan flavor. Stir until fully incorporated.

Step 2: Sift together the all-purpose flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture until a uniform dough forms.
Step 3: Cover the dough with plastic wrap and refrigerate for one hour to allow it to firm up.
Step 4: Preheat your oven to 350°F (175°C) and position the rack in the middle. Scoop about two tablespoons of dough and roll into balls. Coat each ball thoroughly in powdered sugar.

Step 5: Place the coated dough balls on a baking sheet spaced about 2 inches apart. Bake for 12 minutes until the surface cracks and cookies are set.
Step 6: Remove the cookies immediately from the oven and transfer them to a wire rack to cool completely.

Tips & Variations

For a richer flavor, try toasting the shredded coconut lightly before mixing it in.

You can substitute the pandan flavor with vanilla extract if pandan is unavailable, though the aroma will differ.
Chilling the dough is key to prevent spreading during baking and to enhance the cookie’s texture.

Storage

Store the Buko Pandan Crinkles in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. Reheat briefly in a preheated oven for a few minutes to regain their softness.

How to Serve

A close-up shows a bright green cookie covered in uneven patches of white powdered sugar, creating a cracked texture. The cookie looks soft and slightly bumpy. A woman's hand gently holds one cookie near the center, while others lie on an old brown baking tray dusted with powdered sugar, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use desiccated coconut instead of shredded coconut?

Yes, desiccated coconut can be used if shredded coconut is not available. It will produce a slightly different texture but will still provide the coconut flavor.

What if I don’t have pandan flavor?

If pandan flavor is unavailable, you can substitute it with vanilla extract or pandan paste, though the distinctive pandan aroma may be less pronounced.