CookiesVietnameseMedium

Coconut Pandan Spiral Cookies

Name: Coconut Pandan Spiral Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 24 servings
Cuisine: Vietnamese
Ingredients: 6 oz (170 g) unsalted butter, softened to room temperature; ¾ cup (150 g) granulated sugar; 1 whole large egg yolk, at room temperature; ½ tsp (2½ ml) vanilla extract; ¼ tsp (1½ g) fine sea salt; 1½ cup (180 g) all-purpose flour; 3 tbsp (45 ml) unsweetened coconut milk (full-fat canned), thick solids from the can, well-mixed; ½ cup (40 g) unsweetened shredded coconut; ½ tsp (2½ ml) pandan extract; 2 drops green gel or liquid food coloring (optional but recommended) (optional)

From the MyKitchenBank Kitchen

Delicate spiral cookies marbling bright pandan-infused dough with sweet coconut dough. The pandan gives an aromatic, subtly floral vanilla-like note with a vibrant green hue, while coconut adds richness and texture. These cookies are crispy on the edges and tender in the center, perfect for tea or as gifts.

Prep: 30 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 12 min
Makes: 24 spiral cookies

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Steps

Before you start

Bring butter and egg to room temperature (about 1 hour)
Preheat oven to 350°F (175°C) 15 minutes before baking
Have parchment paper ready for baking sheets
Measure all ingredients before starting; pandan extract can oxidize quickly

1
Prepare base dough
- In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), cream together the softened butter and granulated sugar on medium speed for 3–4 minutes until light and fluffy, scraping down the bowl halfway through.
- Add the egg yolk and vanilla extract and beat for 1 minute until fully incorporated.
- Set aside.
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Ready when: Mixture is pale, fluffy, and increased slightly in volume
Tip: Do not skip the creaming step; it creates a tender, delicate cookie crumb.
2
Mix dry ingredients
- In a small bowl, sift together the all-purpose flour and fine sea salt.
- Set aside.
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Ready when: Flour and salt are evenly blended and free of lumps
Tip: Sifting aerates the flour and ensures even salt distribution.
3
Make coconut dough
- Add the flour mixture to the creamed butter mixture and fold together gently with a spatula until almost combined.
- Add the coconut milk and unsweetened shredded coconut and fold until the dough just comes together.
- Do not overmix.
- Transfer half the dough (about 100g) to a small bowl; this is your coconut dough.
- Leave the remaining dough (about 100g) in the mixer bowl.
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Ready when: Dough is moist, holds together, and shows no dry flour streaks
Tip: Overmixing develops gluten and makes cookies tough. Stop as soon as dough comes together.
4
Make pandan dough
- To the remaining dough in the mixer bowl, add the pandan extract and green food coloring (if using).
- Fold with a spatula for about 1 minute until the color is evenly distributed throughout and the dough is a vibrant pale-to-medium green.
- You now have two doughs: bright green pandan and pale coconut.
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Ready when: Pandan dough is uniformly green with no streaks of white
Tip: A drop or two of green coloring deepens the pandan hue without affecting flavor. Pandan extract can oxidize, so work quickly.
5
Chill doughs
- Shape each dough into a flat disk about ¼ inch (0.5 cm) thick, wrap separately in plastic wrap, and refrigerate for 20 minutes until firm enough to roll but still pliable.
- The doughs must be cold enough to hold detail when rolled together but not so stiff they crack.
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Ready when: Doughs are cool to the touch and hold their shape when pressed
Tip: If doughs become too hard, let them sit at room temperature for 2–3 minutes to soften slightly.
6
Roll doughs together
- On a sheet of parchment paper, place the coconut dough and roll it into a 6×8-inch (15×20 cm) rectangle about ⅛ inch (0.3 cm) thick.
- Place the pandan dough on top and roll it to the same size and thickness.
- If needed, trim edges with a knife so the rectangles match.
- Stack the pandan dough directly on the coconut dough.
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Ready when: Both doughs are evenly rolled and aligned at the edges
Tip: Keep doughs between parchment sheets while rolling to prevent sticking and minimize flour.
7
Form spirals
- With the pandan layer on top, tightly roll the stacked doughs into a log starting from a short 6-inch (15 cm) edge.
- Use the parchment to help guide the roll and keep it even.
- Once rolled, wrap the log in plastic wrap and refrigerate for at least 20 minutes (or freeze for up to 1 hour) until very firm.
- This chilling stops the doughs from spreading during baking.
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Ready when: Log is firm and does not yield to finger pressure
Tip: A frozen or very cold log slices cleanly without distorting the spiral pattern.
8
Slice cookiesOven 350°F / 175°C
- Preheat oven to 350°F (175°C).
- Remove the log from the refrigerator and, using a sharp thin-bladed knife dipped in warm water (and wiped between cuts), slice the log into ½-inch (1.2 cm) thick rounds.
- Place slices on two parchment-lined baking sheets, spacing them about 1 inch (2.5 cm) apart.
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Ready when: Slices are clean and spirals are clearly visible
Tip: Dipping the knife in warm water and wiping it clean between cuts prevents the dough from sticking and smudging the spiral.
9
Bake cookiesOven 350°F / 175°C
- Bake for 10–12 minutes on the middle oven rack at 350°F (175°C) until the edges are light golden but the centers still look slightly underbaked.
- The cookies will continue to set as they cool.
- Do not over-bake; they should be tender with a slight bite, not crispy throughout.
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Ready when: Edges are light golden; centers are pale and still soft to a light touch
Tip: Set a timer for 10 minutes and check—all ovens vary. Underbaked cookies are better than overbaked ones; they firm up on cooling.
10
Cool cookies
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely for about 20 minutes.
- They will firm up considerably as they cool.
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Ready when: Cookies are firm, cool to the touch, and crisp on the edges
Tip: Cooling on the sheet for the first 5 minutes allows the structure to set before transfer.

Good to know

Tips

Pandan extract is potent and aromatic; store it in a cool, dark place. A little goes a long way, and it oxidizes quickly once exposed to air. Use fresh extract for the most vibrant color and flavor.
The coconut milk should be the thick solids from a can of full-fat coconut milk (not lite milk); shake or stir the can well first, then scoop the thick layer. This adds richness without excess liquid that would make the doughs too wet.
For the clearest, most striking spirals, ensure both doughs are the same thickness and temperature when stacking and rolling. Mismatched thickness or temperature causes uneven baking and spiral distortion.
These cookies freeze beautifully as an unsliced log. This makes them a great make-ahead project for entertaining—bake fresh while the guests are arriving for the best aroma and texture.

Make ahead

Store the dough log wrapped in plastic in the freezer for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.

Storage & reheating

Room temperature: up to 5 days in an airtight container. Refrigerator: up to 1 week. Freezer: up to 2 months in an airtight freezer container. Thaw at room temperature for 15 minutes before serving. Reheat briefly (30 seconds) in a 300°F / 150°C oven if you prefer them warm and slightly crispy.

Substitutions

pandan extract → matcha powder (1 tsp sifted) or almond extract (0.25 tsp). Matcha creates a grassy, earthy flavor with similar color; almond extract shifts the flavor profile entirely but maintains the two-tone spiral effect. Omit food coloring if using almond extract.
unsweetened shredded coconut → finely shredded coconut or desiccated coconut. Use the same weight; finer coconut creates a slightly more tender crumb.
unsweetened coconut milk (full-fat canned) → heavy cream or full-fat sour cream (3 tbsp / 45 ml). Cream produces a richer, more buttery cookie; sour cream adds subtle tang. Both work well with pandan.
all-purpose flour → cake flour (use 1.75 cups / 210g for a more tender cookie). Cake flour has lower protein and yields a more delicate texture; adjust quantity slightly as it absorbs liquid differently.