Description
Pandan Coconut Madeleines are delicate, soft, and fragrantly infused with pandan and coconut flavors. These petite shell-shaped French cakes get a tropical twist with shredded coconut and creamy coconut milk, making them a perfect fusion dessert that blends Southeast Asian influences with classic French baking traditions.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 tablespoon pandan extract
- 2 tablespoons coconut milk
Dry Ingredients
- 2/3 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins and Garnish
- 2 tablespoons shredded coconut
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and lightly grease a madeleine pan with butter or nonstick spray to ensure the cookies don’t stick.
- Whisk Eggs and Sugar: In a mixing bowl, whisk the eggs and granulated sugar together until the mixture is pale yellow and slightly thickened, which helps create a light texture.
- Add Flavorings and Butter: Stir in the pandan extract, coconut milk, and the melted, cooled butter until fully combined, introducing rich coconut and pandan aromas into the batter.
- Sift and Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt to remove lumps and evenly distribute the leavening agents.
- Fold Dry into Wet Ingredients: Gradually fold the sifted dry ingredients into the wet mixture just until combined to avoid overmixing, then gently fold in the shredded coconut for added texture and flavor.
- Fill Molds and Bake: Spoon the batter into the prepared madeleine molds, filling each about three-quarters full. Bake for 10–12 minutes until the edges turn golden and the centers spring back when lightly touched.
- Cool and Finish: Let the madeleines cool in the pan for a few minutes before transferring them to a wire rack. Dust with powdered sugar if desired to add a subtle sweetness and elegant finish.
Notes
- For a more pronounced coconut flavor, toast the shredded coconut lightly before folding it into the batter.
- Store madeleines in an airtight container at room temperature for up to 2 days to maintain freshness.
- They are best enjoyed the day they are made to savor their maximum softness and fragrance.
