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Pandan Coconut Madeleines

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Delightful shell-shaped pastries infused with fragrant pandan and shredded coconut; a tropical twist to classic madeleines.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup pandan juice
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven and prepare the pans by greasing the madeleine molds.
  2. Whisk the dry ingredients: flour, baking powder, and salt together in a bowl.
  3. Mix the wet ingredients by blending melted butter and sugar, adding eggs one at a time, and mixing well. Stir in vanilla extract and pandan juice.
  4. Combine the mixtures by gradually folding the dry ingredients into the wet ingredients until just combined.
  5. Add the coconut by gently folding it into the batter.
  6. Fill each madeleine mold about three-quarters full with batter.
  7. Bake for 10-12 minutes until golden brown edges are formed and the center springs back when touched.
  8. Cool briefly in the pans before transferring them to a wire rack to cool completely.

Notes

Serve with tea or coffee. Pair with whipped cream or coconut glaze for extra indulgence.

Nutrition

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

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