Preheat the oven to 160°C (320°F). Line 2 baking trays with non-stick baking paper.

In a large bowl, cream together the butter, brown sugar and caster sugar until light and fluffy. Add the eggs one at a time, scraping down the bowl and beating well to fully combine.

Add the pandan extract and coconut extract and mix to combine.

Sift in the flour, baking powder and salt and then mix again until combined.

Fill two smaller bowls with caster sugar in one and icing sugar in the other. Use an ice cream scoop or tablespoon to scoop cookie dough. Roll the balls in caster sugar first and then into the icing sugar to coat generously. You can’t really use too much icing sugar here. Place on the baking tray, leaving at least 3-4 cm gap between them for cookies to spread in the oven.

Bake for 10-15 minutes until cookies have a crackled top but are still a little soft in the center. Allow to cool completely. Repeat with remaining mixture until all cookies are baked.