Pandan Coconut Cheesecake Cookies

Pandan is one of my favourite dessert flavours. The taste of pandan is subtle, slightly earthy with a hint of vanilla. As it’s often paired with coconut, the two flavours married together are a match made in heaven, and my Pandan Coconut Cheesecake Cookies are worth the little bit of extra effort.

INGREDIENTS

For the coconut cheesecake filling:
60 g coconut cream
180 g cream cheese, room temperature
20 g powdered sugar

For the cookie dough:
140 g unsalted butter, room temperature
57 g egg (~1 egg), room temperature
130 g brown sugar
280 g all purpose flour
2.5 g (1/2 tsp) baking powder
8 g (2 tsp) pandan extract
1 g (1/8 tsp) salt

METHOD

For the coconut cheesecake filling:

  1. In a bowl, mix together the coconut cream and room temperature cream cheese. Sift in the powdered sugar and mix again.
  2. Chill the mixture in the fridge for ~30-60 mins to allow it to set.
  3. Portion the mixture into ~40g balls (or divide into 6 equal portions), and place into the freezer while you prepare the cookie dough.

For the pandan cookie dough:

  1. Using an electric mixture, cream together the butter and sugar in a bowl.
  2. In a separate bowl, whisk a room temperature egg. Then whisk the egg mixture into the butter/sugar mixture in 2 or 3 additions, fully incorporating the egg each time. Continue to mix until the mixture is light and fluffy.
  3. Add the pandan extract and mix until fully incorporated.
  4. In a separate bowl, combine the flour, baking powder and salt, and sift the dry ingredients into the wet ingredients. Using a spatula, fold the dough until just combined. Avoid over mixing at this point.
  5. Transfer the cookie dough into plastic (or reusable) wrap and refrigerate for ~1 hr, or until hardened.

Cookie assembly:

  1. Take the cookie dough out of the fridge and divide into 100g portions (or 6 equal pieces), and roll them into balls.
  2. Take the cheesecake balls out of the freezer and working quickly, wrap the cookie dough around each cheesecake ball. You can wrap them so that the filling is fully covered, or you can leave a little peeking at the top as I have.
  3. Return the cooke dough balls into the fridge for another 30 mins to harden. This will help them keep their shape when baking.
  4. Preheat the oven to 180C (350F), then reduce to 170C (340F) and bake for 18 mins.
  5. When out of the oven, allow the cookies to rest for 5-10 mins on the baking tray before transferring to a wire rack to finish cooling.

Watch the tutorial on IG!

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