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Coconut pandan condensed milk cookies arranged in a single layer on a white plate, soft green cookies with lightly cracked tops and coconut flakes on a marble surface
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Coconut Pandan Condensed Milk Cookies

These coconut pandan condensed milk cookies are soft, buttery, and infused with fragrant pandan flavor. Made with sweetened condensed milk and finely shredded coconut, they bake up tender with lightly crisp edges and a delicate tropical aroma.
Course Baked Goods, Cookies, Dessert
Cuisine Asian-inspired, Fusion Dessert, Southeast Asian
Keyword butter cookies with coconut, coconut cookies, coconut pandan cookies, condensed milk cookies, easy pandan cookies, homemade pandan cookies, pandan condensed milk cookies, pandan cookies, pandan dessert recipe, soft pandan cookies, Southeast Asian desserts, tropical cookie recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chill time 25 minutes
Total Time 52 minutes
Servings 16 cookies
Calories 140kcal
Cost $7 for entire recipe

Equipment

  • Mixing bowl
  • Hand mixer or stand mixer
  • Rubber spatula
  • Whisk
  • Baking sheet
  • Parchment paper
  • Cookie scoop (1½ tablespoon)
  • Cooling rack

Ingredients

  • ½ cup 113g unsalted butter, softened
  • ⅓ cup 95–100g sweetened condensed milk
  • 1 large egg yolk
  • 1 teaspoon pandan extract
  • ¼ teaspoon vanilla extract optional
  • 1⅓ cups + 2 tablespoons 175g all-purpose flour
  • ½ teaspoon salt
  • ¼ cup 20–25g finely shredded/desiccated coconut
  • Optional: green food coloring

Instructions

Step 1: Cream butter

  • Beat butter until smooth and creamy (not fluffy), about 1 minute.

Step 2: Add condensed milk

  • Mix until fully emulsified and smooth.

Step 3: Add egg and flavor

  • Mix in egg yolk, pandan extract, and vanilla.

Step 4: Add dry ingredients

  • Add flour and salt. Mix just until a soft dough forms.

Step 5: Fold in coconut

  • Fold in shredded coconut evenly.

Step 6: Chill dough

  • Cover and chill for 20–25 minutes.

Step 7: Shape cookies

  • Preheat oven to 350°F (175°C).
  • Scoop 1½ tablespoon portions, roll lightly, and flatten slightly.

Step 8: Bake

  • Bake for 10–12 minutes until edges are lightly golden and centers remain soft.

Step 9: Cool

  • Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack.

Notes

For the best coconut pandan condensed milk cookies, use finely shredded or desiccated coconut to ensure a soft, tender texture without dryness. Coarse coconut can make the cookies crumbly.
Use a high-quality pandan extract for the most authentic flavor and aroma. If your extract is lighter in color, you can add a small drop of green food coloring for that classic pandan look.
Make sure your butter is softened but not melted. Properly softened butter helps create a smooth dough and prevents excess spreading during baking.
Do not skip the chill time. Chilling the dough helps the cookies hold their shape and bake up with soft centers and lightly crisp edges.
Avoid overbaking. The cookies should remain pale green on top with just lightly golden edges. Overbaking can make them dry and reduce the delicate pandan flavor.
If the dough feels too sticky, add 1 tablespoon of flour at a time until it becomes soft and manageable. If it feels too firm, mix in 1 teaspoon of condensed milk to loosen it slightly.
For the best results, use a cookie scoop for even sizing, which ensures consistent baking and a uniform bakery-style appearance.