Pandan Coconut Cookies with Cashews

Method14 steps · about 1 hr 10 min

1. 1

   Step 1: Blend half of the pandan leaves with the water (1/2 cup) until fine. Strain, then put the juice back into the blender.

   Uses four of the eight pandan leaves · 1/2 cup water

2. 2

   Step 2: Add the other half of the pandan leaves in the blender and blend until fine and strain.

   Uses remaining four pandan leaves · four pandan leaves blended with halfcup water and strained, then juice returned to blender

3. 3

   Step 3: Blend the leaves in two passes using the same extracted water because the small liquid volume may not handle all eight leaves at once.

   Uses eight leaves extracted in the same halfcup water over two passes and strained

4. 4

   Step 4: Measure 3 tbsp of the strained concentrated juice for the cookie mixture and reserve the remainder separately.

   Uses same completed juice batch, more than needed for cookies

5. 5

   Step 5: Whisk together flour, shredded coconut (0.3333 cup), cornstarch, baking powder, baking soda and salt (1/4 tsp) in medium bowl; set aside.

   Uses 1 3/4 cups (425 mL) all-purpose flour · 0.3333 cup unsweetened shredded coconut · 1 1/2 tsp (7 mL) cornstarch · 1 tsp (5 mL) baking powder · 1/2 tsp (2 mL) baking soda · 1/4 tsp salt

6. 6

   Step 6: Beat Becel® Original margarine and granulated sugar using electric mixer until light and creamy. Beat in applesauce, pandan juice and green food colouring (2–3 drops) until blended.

   Uses 0.5 cup plant-based margarine · 3/4 cup (180 mL) granulated sugar · 1/4 cup (60 mL) unsweetened applesauce · 2–3 drops green food colouring · three tablespoons of the concentrated juice; reserve the rest separately

7. 7

   Step 7: 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.

   Uses flour, coconut, cornstarch, baking powder, baking soda and salt whisked together · margarine and sugar beaten light, then mixed with applesauce, measured pandan juice and optional colour

8. 8

   Step 8: 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).

   Uses 0.3333 cup roasted chopped cashews · wet and dry cookie mixtures beaten on low until almost combined

9. 9

   Step 9: 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.

   Chill cookie dough · 30 minUses dough folded with chopped cashews without overmixing

10. 10

    Step 10: 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.

11. 11

    Step 11: Drop cookies by tablespoonfuls on prepared baking sheet 2 inches apart.

    Uses cashew cookie dough refrigerated at least thirty minutes

12. 12

    Step 12: Optional cashew garnish: place a whole roasted cashew (30) 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.

    Uses 30 whole roasted cashews · extra shredded coconut for optional cookie garnish · tablespoonfuls spaced two inches apart on lined tray

13. 13

    Step 13: Bake 10-12 minutes or until edges are golden. (Shorter baking time yields softer cookies.)

    Bake cookies · 12 minUses dough portions with optional whole cashews and extra coconut garnish

14. 14

    Step 14: Let cookies cool for 5 minutes, then transfer them onto a wire rack to cool completely.

    Cool cookies on tray · 5 minUses cookies baked ten to twelve minutes until golden at the edges