Pandan Coconut Thumbprint Cookies on a plate
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5 from 2 votes

Pandan Coconut Thumbprint Cookies

These Pandan Coconut Thumbprint Cookies are made with a shortbread cookie base, covered in coconut flakes and filled with a creamy pandan coconut curd. The tropical flavors add a wonderful twist in this classic thumbprint cookie recipe.
Prep Time20 mins
Cook Time22 mins
Total Time42 mins
Course: Dessert
Cuisine: American, Asian
Servings: 12 cookies
Calories: 179kcal
Author: Trang

Ingredients

  • 4 oz unsalted butter - soften
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup + 3 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1 large egg + 1 tablespoon cream or milk
  • 1 cup unsweetened coconut flake
  • 12 teaspoon pandan coconut curd

Instructions

  • Beat softened butter with sugar in the stand mixer bowl with the paddle attachment until fluffy. Add vanilla and continue to beat until combined.
  • Add flour and salt in a small mixing bowl, and mix with a whisk to distribute evenly. With the mixer on low speed, add the flour mixture to the butter and mix until the dough comes together.
  • Dump the dough out onto a lightly flour board and shape into a ball.
  • Beat an egg with a tablespoon of cream or milk in a small bowl to make egg wash. Spread coconut flakes onto a flat plate and set aside.
  • Divide the dough into 12 portions, about 1 - 1 1/8 oz each. Roll each portion into a ball between your palms. Dip dough balls in egg wash and then roll in coconut flake.
  • Place on parchment line baking sheets about 2” apart. Press down on each dough ball using the back of a teaspoon to make indentation, dip the teaspoon in flour each time to prevent dough from sticking. Fill each indentation with 1 teaspoon of pandan coconut curd.
  • Refrigerate while you preheat the oven to 350°F. Bake cookies for 22 minutes.
  • Remove from the oven and let cookies cool on the baking sheet for 5 - 10 minutes before transferring to a wire rack to cool completely.

Notes

You can use shredded coconut in place of coconut flake. If you have coconut chip, you can shred it in a food processor to make coconut flake. If you like your cookies on the sweeter side you can opt for sweetened coconut.

Nutrition

Serving: 38g | Calories: 179kcal