If you’re on the hunt for a delightful treat that captures the essence of tropical flavors while offering a light, buttery bite, the Pandan Coconut Madeleines Recipe is an absolute must-try. These charming French-Asian fusion cookies blend the fragrant aroma of pandan with creamy coconut milk and shredded coconut, resulting in a tender, perfectly golden pastry that’s as beautiful as it is delicious. Whether you’re serving them for an afternoon tea or a special dessert, these madeleines bring warmth and joy to every bite.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key to unlocking the signature flavors and dreamy texture of this Pandan Coconut Madeleines Recipe. Each component plays its part — from the rich melted butter providing moistness to the pandan extract lending that unmistakable floral aroma and vibrant green hue.
- 3 large eggs: The foundation for structure and a light, airy crumb.
- 1/2 cup granulated sugar: Adds sweetness and helps create a tender batter.
- 1/4 cup light brown sugar: Brings a subtle molasses note and chewiness.
- 1/2 cup unsalted butter (melted and cooled): Imparts richness and moistness crucial for madeleines.
- 1/4 cup canned coconut milk: Enhances tropical creaminess and keeps the texture soft.
- 1 tablespoon pandan extract: Offers a distinct, fragrant flavor and a lovely green tint.
- 1 cup all-purpose flour: Forms the base of the batter, balancing from light to tender.
- 1/2 teaspoon baking powder: Helps the madeleines rise just right for a delicate bounce.
- 1/4 teaspoon salt: Elevates the flavors by balancing sweetness.
- 1/4 cup shredded sweetened coconut (plus extra for garnish, optional): Adds delightful texture and an extra coconut punch.
- Powdered sugar for dusting (optional): Perfect for a dainty finish and gentle sweetness.
How to Make Pandan Coconut Madeleines Recipe
Step 1: Prepare Your Pan and Oven
First things first, preheat your oven to 375°F to ensure it’s ready for the madeleines to bake evenly. Grease your madeleine pan generously with butter or a nonstick spray so those charming shell-shaped cakes release beautifully after baking.
Step 2: Whisk the Eggs and Sugars
In a large bowl, vigorously whisk together the eggs, granulated sugar, and light brown sugar until the mixture becomes light in color and slightly foamy. This step is essential for incorporating air and achieving that signature fluffy texture.
Step 3: Add Wet Ingredients
Stir in the melted and cooled butter, creamy coconut milk, and pandan extract until everything comes together in a smooth, fragrant batter. The pandan extract is the star here, giving the madeleines their unique tropical twist.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents so your madeleines rise perfectly every time.
Step 5: Fold Dry Ingredients and Coconut Into Batter
Gently fold the dry ingredients into the wet mixture, taking care not to overmix — just combine until no flour streaks remain. Then, delicately fold in the shredded sweetened coconut, which adds texture and a burst of coconut flavor.
Step 6: Fill Molds and Bake
Spoon the batter into the prepared madeleine molds, filling each about three-quarters full to allow room for the cakes to expand. Bake for 10 to 12 minutes, until the edges turn a gorgeous golden hue and the centers spring back when lightly touched.
Step 7: Cool and Garnish
Remove the madeleines from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. For an elegant finish, dust with powdered sugar and sprinkle additional shredded coconut on top if you like.
How to Serve Pandan Coconut Madeleines Recipe
Garnishes
While these madeleines stand deliciously on their own, a light dusting of powdered sugar paired with a sprinkle of toasted shredded coconut can elevate their presentation and taste. The toasty coconut adds a subtle crunch that contrasts beautifully with the soft cake.
Side Dishes
Pair your pandan coconut madeleines with a cup of strong black tea or a frothy matcha latte to complement the delicate pandan flavor. Fresh tropical fruits such as mango slices or dragon fruit add vibrant color and a refreshing balance if serving as part of a dessert platter.
Creative Ways to Present
Try stacking these madeleines with layers of whipped coconut cream and fresh berries for a light, elegant dessert parfait. Alternatively, serve them alongside a scoop of coconut ice cream drizzled with palm sugar syrup for a decadent tropical indulgence.
Make Ahead and Storage
Storing Leftovers
If you have any madeleines left after the festivities, store them in an airtight container at room temperature for up to two days to maintain their delicate texture. Avoid refrigeration as this can dry them out prematurely.
Freezing
For longer storage, freeze the madeleines in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag. They freeze wonderfully and can be kept for up to one month without losing their flavor or texture.
Reheating
To enjoy your madeleines as if freshly baked, warm them gently in a preheated oven at 300°F for 5 to 7 minutes. This revives their crisp edges and soft centers, making each bite taste divine once again.
FAQs
Can I substitute pandan extract with pandan leaves?
Absolutely! You can make your own pandan juice by blending fresh pandan leaves with a little water and straining the mixture. Just keep in mind that the flavor might be milder, so you may need to adjust the quantity accordingly.
Is it possible to make these gluten-free?
Yes, swapping the all-purpose flour for a gluten-free flour blend that is suitable for baking can work well, but be sure it includes xanthan gum for structure. The texture might differ slightly but the flavor will remain enchanting.
Can I use fresh coconut instead of sweetened shredded coconut?
Fresh coconut can be used for a more natural, less sweet flavor, but you may want to toast it lightly first to reduce moisture and enhance its taste. Keep in mind it might change the sweetness balance of the madeleines.
Why are my madeleines not rising properly?
Overmixing the batter or using old baking powder can hinder rising. Be gentle when folding in the dry ingredients and ensure your baking powder is fresh for the best fluffy results.
How do I achieve the classic madeleine hump?
To get that signature hump, make sure your oven is fully preheated and the batter is cold when scooped into the molds. The initial burst of heat causes the edges to set quickly, forcing the center to rise upward creating the lovely hump.
Final Thoughts
Now that you’ve discovered how wonderfully simple and irresistibly flavorful the Pandan Coconut Madeleines Recipe can be, it’s time to roll up your sleeves and bake a batch. These madeleines are a perfect little celebration of tropical charm wrapped in French elegance, guaranteed to brighten any moment. Trust me, once you try them, they’ll become one of your favorite go-to sweets for sharing with friends and family!
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Pandan Coconut Madeleines Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 madeleines
- Category: Dessert
- Method: Baking
- Cuisine: French-Asian fusion
- Diet: Vegetarian
Description
Delight in the tropical flavors of these Pandan Coconut Madeleines, a perfect blend of fragrant pandan extract and creamy coconut milk baked into light, buttery French-style cookies. These petite treats feature shredded sweetened coconut for added texture and a subtle toasted aroma, making them an irresistible dessert or snack with a unique Asian twist.
Ingredients
Wet Ingredients
- 3 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1/4 cup canned coconut milk
- 1 tablespoon pandan extract
Dry Ingredients
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins and Garnish
- 1/4 cup shredded sweetened coconut (plus extra for garnish, optional)
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 375°F (190°C) and generously grease a madeleine pan using butter or nonstick spray to ensure easy release of the cookies after baking.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until the mixture is light in color and slightly foamy, creating a smooth base for your batter.
- Add Butter, Coconut Milk, and Pandan: Stir in the melted and cooled unsalted butter, canned coconut milk, and fragrant pandan extract thoroughly until the combined mixture is homogenous.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt before incorporating into the wet ingredients.
- Fold Dry into Wet Ingredients: Gently fold the dry flour mixture into the wet mixture just until combined to avoid overmixing and maintaining the batter’s light texture.
- Add Coconut: Carefully fold in the shredded sweetened coconut, distributing it evenly throughout the batter for delightful texture and flavor bursts.
- Fill the Mold: Spoon the batter into the prepared madeleine molds, filling each cavity about three-quarters full to allow room for rising without overflow.
- Bake: Place the pan in the preheated oven and bake for 10 to 12 minutes, or until the edges turn a gorgeous golden brown and the centers spring back when lightly touched, indicating doneness.
- Cool: Remove the pan from the oven and let the madeleines cool in the molds for a few minutes to set, then transfer them to a wire rack to cool completely and avoid sogginess.
- Serve and Garnish: Dust the cooled madeleines with powdered sugar and sprinkle additional shredded coconut on top if desired, enhancing the presentation and adding an extra touch of coconut flavor.
Notes
- For a deeper coconut flavor, toast the shredded coconut lightly before folding it into the batter to release its natural oils.
- Madeleines are best enjoyed fresh the day they are made but can be stored in an airtight container at room temperature for up to 2 days without losing quality.
