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

Scale

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)

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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.