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Pandan Coconut Cookies with Cashews



  • 1 3/4 cups (425 mL) all-purpose flour
  • 1/3 cup shredded coconut, unsweetened, plus extra for garnish
  • 1 1/2 tsp (7 mL) cornstarch
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/4 tsp salt
  • 1/2 cup (125 mL) Becel® Original margarine
  • 3/4 cup (180 mL) granulated sugar
  • 1/4 cup (60 mL) unsweetened applesauce
  • 3 Tbsp concentrated pandan juice (recipe follows, see note)
  • 2-3 drops green food colouring (optional)
  • ⅓ cups roasted chopped cashews
  • 30 whole roasted cashews for garnish, optional

Concentrated Pandan Juice

  • 8 pandan leaves, washed and chopped
  • 1/2 cup water

Note: Pandan leaves are long, thin aromatic leaves that can be found frozen or fresh. Look for them at Asian grocery stores that carry a lot of Southeast Asian products. If you cannot find it, you can substitute 1 tsp coconut or vanilla extract plus 3 Tbsp of water.

Ingredients and Kitchen Tools I Use


For the pandan juice:

  1. Blend half of the pandan leaves with the water until fine. Strain, then put the juice back into the blender.
  2. Add the other half of the pandan leaves in the blender and blend until fine and strain.


  • I’m blending half of the leaves at a time because the blender cannot process all the leaves at once with this amount of water.
  • This makes more than you need in the recipe, but I find that the blender needs at least this much volume in order to blend effectively. You can make pandan tea with the leftover juice—simply add water and sweetener of your choice and enjoy it hot or iced.

For the cookies:

  1. Whisk together flour, shredded coconut, cornstarch, baking powder, baking soda and salt in medium bowl; set aside.
  2. Beat Becel® Original margarine and granulated sugar using electric mixer until light and creamy. Beat in applesauce, pandan juice and green food colouring until blended.
  3. Gradually add in flour mixture and beat on low speed, scraping down sides of bowl occasionally, stopping just as the flour is almost completely blended, but not quite.
  4. Add cashews, and use a wooden spoon or rubber spatula to fold them in until they are evenly distributed and the dough is well blended (do not overmix).
  5. Refrigerate dough at least 30 minutes or until chilled. You can make the dough up to 2 days in advance, keeping it well covered in the fridge.
  6. While cookie dough is chilling, preheat oven to 350°F (180°C) and set the rack in the middle of the oven. Line baking sheet with parchment paper.
  7. Drop cookies by tablespoonfuls on prepared baking sheet 2 inches apart.
  8. Optional cashew garnish: place a whole roasted cashew on top of each dough ball, pressing them in so that the bottom half is buried into the dough. Optional coconut garnish: Roll the top side of each dough ball into shredded coconut. If you want to garnish the cookies with both cashews and coconut, make sure you put the cashews in first before rolling them in the coconut.
  9. Bake 10-12 minutes or until edges are golden. (Shorter baking time yields softer cookies.)
  10. Let cookies cool for 5 minutes, then transfer them onto a wire rack to cool completely.

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