Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pandan Coconut Madeleines Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 46 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 12 madeleines
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion, Southeast Asian-Inspired
  • Diet: Vegetarian

Description

Delight in these fragrant Pandan Coconut Madeleines, a fusion dessert that combines the tropical essence of pandan and coconut with the classic French madeleine. Soft, buttery, and lightly sweetened, these bite-sized treats are perfect for an afternoon tea or a special occasion.

Ingredients

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

  • 2 tablespoons shredded coconut

For Serving

  • Powdered sugar for dusting (optional)

Instructions

  1. Prepare the pan: Preheat your oven to 375°F (190°C) and lightly grease a madeleine pan with butter or nonstick spray to prevent sticking.
  2. Whisk eggs and sugar: In a mixing bowl, whisk the eggs and granulated sugar until the mixture is pale and slightly thickened, ensuring a light texture in the final product.
  3. Add flavor and liquids: Stir in the pandan extract, coconut milk, and the cooled melted butter until all ingredients are well combined.
  4. Sift dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
  5. Combine mixtures: Gradually fold the dry ingredients into the wet mixture just until combined, taking care not to overmix to maintain the delicate crumb.
  6. Add shredded coconut: Gently fold in the shredded coconut to incorporate the tropical texture and flavor throughout the batter.
  7. Fill molds and bake: Spoon the batter into the prepared madeleine molds, filling each about three-quarters full to allow room for rising. Bake for 10–12 minutes until the edges are golden and the centers spring back when lightly touched.
  8. Cool and serve: Let the madeleines cool in the pan for a few minutes before transferring them to a wire rack. If desired, dust with powdered sugar to add a touch of sweetness and an elegant finish.

Notes

  • For a stronger coconut flavor, toast the shredded coconut before adding it to the batter.
  • Store madeleines in an airtight container at room temperature for up to 2 days to maintain freshness.
  • These treats are best enjoyed the day they’re made for maximum softness and fragrance.

Find it online: https://slsrecipes.com/pandan-coconut-madeleines-recipe/