Crispy Coconut Tintan Cookies Recipe - Traditional Malaysian Butter Biscuits
Coconut Tintan Cookies: Buttery Malaysian Delights
These Coconut Tintan Cookies are a cherished Malaysian teatime classic, combining rich butter flavor with fragrant coconut in a delightfully crisp texture. Unlike regular biscuits, the special blend of three flours creates a unique melt-in-your-mouth quality that's simply irresistible.
Perfect for Hari Raya, Chinese New Year, or everyday snacking, this recipe yields about 60-70 cookies using simple ingredients. The coconut adds tropical aroma while the butter gives that signature richness Malaysian cookies are famous for. Follow our tested method for perfect results every time!
Coconut Tintan Cookies Recipe
Ingredients
- 250g butter (salted, room temperature)
- 150g icing sugar (gula halus)
- 1 egg yolk (grade A)
- 1 tbsp vanilla essence
- 150g wheat flour (tepung gandum)
- 150g rice flour (tepung beras)
- 150g tapioca flour (tepung ubi)
- 1 tbsp baking powder (serbuk penaik)
- 100g desiccated coconut (kelapa kering)
Note: For authentic flavor, use Malaysian brands like SCS or Planta butter. Freshly grated coconut can replace desiccated coconut if preferred.
Equipment
- Electric mixer
- Mixing bowls
- Rolling pin
- Cookie cutters
- Baking trays
- Parchment paper
Tip: Read reviews of the best mixers and ovens for perfect cookie results every time.
Step-by-Step Instructions
1. Cream Butter & Sugar
Using an electric mixer, beat butter and icing sugar until light and fluffy (about 5 minutes). This creates air pockets for a lighter texture. Scrape bowl sides occasionally.
2. Add Wet Ingredients
Mix in egg yolk and vanilla essence until fully incorporated. The mixture should be smooth and slightly pale in color.
3. Combine Dry Ingredients
In separate bowl, sift together wheat flour, rice flour, tapioca flour and baking powder. This ensures even distribution of leavening agents.
4. Make the Dough
Gradually add dry ingredients to butter mixture, mixing until just combined. Fold in desiccated coconut. The dough should be soft but not sticky.
5. Shape Cookies
Roll dough to 5mm thickness between parchment papers. Cut shapes with cookie cutters or slice into rectangles. Reroll scraps once.
6. Bake to Perfection
Arrange on lined baking trays. Bake at 160°C (140°C for fan ovens) for 20-25 minutes until golden brown at edges. Rotate trays halfway for even baking.
7. Cool & Store
Let cool completely on wire racks (cookies crisp up as they cool). Store in airtight containers for up to 2 weeks.
Pro Tips for Perfect Cookies
Butter Matters
Use high-fat butter (82% fat content) for best results. Margarine will change the texture. Butter should be soft but not melted.
Flour Blending
The triple-flour combination is key! Rice flour adds crispness, tapioca gives chewiness, and wheat flour provides structure.
Baking Technique
For even browning, bake one tray at a time in the middle rack. If baking multiple trays, switch their positions halfway.
Frequently Asked Questions
Can I use fresh coconut?
Yes! Replace desiccated coconut with 150g freshly grated coconut. Toast it lightly first to reduce moisture content.
Why are my cookies hard?
Overmixing develops gluten. Mix until just combined, and don't overbake - they firm up as they cool.
Can I freeze the dough?
Absolutely! Wrap tightly and freeze for up to 3 months. Thaw in fridge before shaping and baking.
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