Pandan Coconut Cookies

Ingredients:

• 2½ cups Wasi Brands Pandan Coconut Dry Mix

• ½ cup (1 stick) unsalted butter, softened

  • Vegan option: use ½ cup vegan butter

• ½ cup light brown sugar, packed

• 1 large egg

  • Vegan option: use an egg replacer equivalent to 1 egg, prepared according to package directions

• Optional: ¾ cup macadamia nuts, roughly chopped and toasted

Makes about 24 (3-inch) cookies

Instructions:

1. Toast the macadamias (optional). If using macadamias, toast the macadamia nuts separately in a dry skillet over medium heat, stirring frequently until lightly golden and fragrant. Set aside to cool.

2. Cream the butter and sugar. In a large bowl, beat the softened butter (or vegan butter) and brown sugar until light and fluffy, about 2 minutes.

3. Add the egg. Beat in the egg (or prepared egg replacer) until fully combined.

4. Add the mix. Add the Wasi Pandan Coconut Mix and mix just until a thick cookie dough forms. Don't overmix.

5. Add the optional mix-ins. Fold in the optional macadamia nuts.

6. Preheat and portion. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop approximately 2 tablespoons of dough per cookie.

7. Shape. Gently press each scoop into a thick puck. Avoid flattening too thin.

8. Bake. Bake for approximately 9–11 minutes, until the edges are set but the centers still look slightly soft.

9. Cool. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack.

Vegan note: For best results, use a stick-style vegan butter intended for baking, rather than a spreadable tub product. Because egg replacers vary considerably, the vegan version may spread or set somewhat differently from the original recipe.