125 grams Butter
100 grams Castor Sugar
100 ml Coconut Milk 150 grams Flour
50 grams Cornstarch
75 grams Dried Grated Coconuts
1/2 teaspoon Baking Powder
1 1/2 teaspoon Pandan Essence

Preheat oven 140C degree
In mediun bowl sieved flour, cornstarch and baking powder, set aside
Beat in mediun speed butter and castor sugar till soft about 10-15 minute, add in coconut milk and pandan essence mix throughly till all ingredients blend well
Insert flour mixture and dried coconuts in to batter and blend well just using the spatula.
Make large ball from the dough and wrap with plastic wrapping, insert in fridge about 1-2 hour till harden.
Off the fridge and flatten the dough 1/3 inch and use leaves shapes cookie cutter to molding the cookies.
Transfer the dough in to a baking sheet lined with parchment paper, bake about 20 minutes till cooked and little golden.
Remove the cookies from the oven and cooling down
When cookies already cool, immediately transfer them into tightly jar.