Name: Pandan Coconut Madeleines Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: French-Asian Fusion
Ingredients: 2/3 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2 large eggs; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 1 tablespoon pandan extract or juice; 1/2 cup unsalted butter (melted and slightly cooled); 1/4 cup unsweetened shredded coconut; Powdered sugar for dusting (optional)

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If you’re craving something delightfully different, you have to try Pandan Coconut Madeleines! These pillowy little cakes are the perfect marriage of classic French baking and tropical Southeast Asian flavors. Each shell-shaped treat bursts with the fragrant aroma of pandan and is flecked with tender coconut, making them irresistibly soft and slightly chewy in all the right ways. The madeleines’ signature hump and golden edges hide a moist, tender crumb that’s completely enchanting at first bite. Whether you’re spoiling yourself or sharing with friends over tea, these are the kind of treats that instantly turn any moment into a special occasion.

Pandan Coconut Madeleines Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how simple yet transformative the ingredient list for these Pandan Coconut Madeleines is! Every element pulls its weight, creating the cake’s unique color, tropical aroma, and signature texture. Assemble these pantry basics and a couple of fun flavor boosters for a truly magical baking experience.

All-purpose flour: This forms the delicate structure of the madeleines, keeping them light and tender.
Baking powder: Just a pinch ensures your madeleines crown with that classic little bump and rise beautifully.
Salt: Balances and heightens all the sweet, toasty, and nutty flavors throughout each bite.
Eggs: Room temperature eggs whip up easily for a fluffier, sponge-like crumb.
Granulated sugar: Sweetens and helps whip the eggs into a pale, billowy foam.
Vanilla extract: A warm, aromatic background note that complements pandan’s floral quality.
Pandan extract or juice: Star ingredient for that lush green hue and unique vanilla-grassy flavor—use fresh juice or a good-quality extract.
Unsalted butter (melted): Gives that rich, tender mouthfeel and subtle golden crust.
Unsweetened shredded coconut: Brings texture and pops of coconut flavor without overpowering sweetness.
Powdered sugar (optional): For a pretty, snowy finish on top—totally optional, but so lovely!

How to Make Pandan Coconut Madeleines

Step 1: Prepare the Dry Ingredients

Start by whisking together your flour, baking powder, and salt in a small bowl. This simple step ensures your leavening is evenly distributed, giving every madeleine that signature plumpness and tender texture.

Step 2: Whip Eggs and Sugar

In a large mixing bowl, beat the eggs and sugar with a hand mixer for about 3 to 4 minutes. You’re looking for a mixture that’s thick, pale, and frothy. This is key to achieving a madeleine that’s as light as air and gives you that soft, cloud-like crumb in every bite.

Step 3: Add Flavorings

Once the eggs and sugar are beautifully whipped, gently mix in the vanilla extract and pandan extract or juice. The pandan will tint your batter a dreamy pastel green and infuse the mixture with its unmistakable tropical scent—this is where the Pandan Coconut Madeleines magic begins!

Step 4: Combine Wet and Dry

Gently fold the dry ingredients into the wet batter until just combined. Over-mixing can knock out the air you worked so hard to whip in, so take it easy and be gentle. The batter should still be light and fluffy at this point.

Step 5: Fold in Butter and Coconut

Now, drizzle in your melted (and slightly cooled) unsalted butter, folding slowly to keep things nice and airy. Finish by folding in the shredded coconut—the result is a luscious batter with delicate green flecks and a hint of coconutty chew.

Step 6: Chill the Batter

Cover your mixing bowl and refrigerate the batter for at least one hour. This isn’t just for flavor—the chilling process is the secret behind that famous madeleine ‘hump’ and ultra-tender crumb.

Step 7: Prepare the Pan

Butter and flour your madeleine pan thoroughly. Even if your pan is nonstick, this little step ensures every shell-shaped cake pops out without a hitch and gets that golden, slightly crisp edge we love.

Step 8: Fill and Bake

Spoon a heaping tablespoon of the chilled batter into each shell, no need to spread it out. Bake at 375°F for 10 to 12 minutes, until your Pandan Coconut Madeleines puff up with glorious humps and are golden at the edges.

Step 9: Cool and Unmold

Let the madeleines cool for 5 minutes in the pan before gently unmolding. Transfer them to a rack to cool completely—if you can resist eating them warm, that is!

Step 10: Optional Finish

For a finishing flourish, dust the madeleines with a drift of powdered sugar just before serving. It’s not required, but it gives them a charming bakery-style look.

How to Serve Pandan Coconut Madeleines

Garnishes

A classic sprinkle of powdered sugar is always a beautiful choice, but you can also top your Pandan Coconut Madeleines with toasted coconut shavings for extra texture and a touch of visual whimsy. If you want to dial up the tropical vibes, try a drizzle of melted white chocolate or a scatter of edible flower petals.

Side Dishes

These madeleines are the ultimate companion for a cup of fragrant tea—jasmine, oolong, or even coconut-infused blends highlight their delicate flavors. For something richer, serve alongside a Vietnamese iced coffee or chilled coconut milk for a sweetly indulgent afternoon treat.

Creative Ways to Present

Arrange your Pandan Coconut Madeleines on a pretty serving platter lined with banana leaves for a festive, Southeast Asian-inspired touch. For parties, stack them in a tower or fan them out with interleaved slices of fresh mango and kiwi. Mini madeleine pans can make bite-sized versions—perfect for dessert tables or sweet gifting!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pandan Coconut Madeleines in an airtight container at room temperature for up to 2 to 3 days. The texture is best the day they’re baked but they stay moist and flavorful the next day, making them perfect for snacking with your morning coffee.

Freezing

If you want to save a batch for later, simply let your madeleines cool completely, then wrap them tightly in plastic wrap and pop them in a zip-top freezer bag. They’ll keep well for up to a month—ideal for spontaneous tea parties or late-night treats!

Reheating

To recapture that freshly baked magic, reheat frozen or day-old madeleines by placing them on a baking sheet and warming in a 300°F oven for five minutes. They’ll come out soft, fluffy, and just a little crisp at the edges—almost as if they just came out of the oven.

FAQs

Can I make Pandan Coconut Madeleines without a madeleine pan?

Absolutely! While a madeleine pan gives the iconic shell shape, you can bake the batter in mini muffin tins instead. Just keep a close eye on the baking time, as these may bake a bit quicker depending on your oven.

Where can I find pandan extract or juice?

Pandan extract is widely available in Asian grocery stores and online. You can also make your own juice by blending fresh pandan leaves with water and straining, but bottled extract is a convenient and reliable option for these cakes.

Can I toast the coconut before adding it to the batter?

Definitely! Toasting the coconut adds a deeper, nutty flavor and a bit more texture. Just keep an eye on it as it toasts quickly—lightly golden is all you need before folding into your batter.

Is it possible to make these gluten-free?

Yes, you can swap the all-purpose flour for a good-quality 1:1 gluten-free baking blend. You may need to experiment a little to get the structure just right, but the flavors will still shine through.

How do I know when my Pandan Coconut Madeleines are done baking?

They should be puffed with a slight dome, golden brown around the edges, and spring back when gently pressed. The center should no longer look wet. Avoid overbaking for the softest, most tender crumb!

Final Thoughts

I truly hope you give these Pandan Coconut Madeleines a try. They’re the definition of a joyful bake—fun to make, even better to share, and absolutely stunning to serve. With their alluring green color and melt-in-your-mouth texture, these little cakes are sure to become a new favorite in your repertoire. Happy baking!

Pandan Coconut Madeleines Recipe

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4.5 from 25 reviews

Author: admin
Total Time: 1 hour 30 minutes (including chilling)
Yield: 12 madeleines 1x
Diet: Vegetarian

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Description

These Pandan Coconut Madeleines are a delightful fusion of French baking with Asian flavors. The pandan and coconut provide a unique twist to the classic madeleine, creating a tender and fragrant treat perfect for tea time or dessert.

Ingredients

Scale

Dry Ingredients:

2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients:

2 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon pandan extract or juice
1/2 cup unsalted butter (melted and slightly cooled)
1/4 cup unsweetened shredded coconut
Powdered sugar for dusting (optional)

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Instructions

Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.

Wet Ingredients: In a separate large bowl, beat eggs and sugar until thick and pale. Add vanilla and pandan extract. Fold in flour mixture and melted butter. Stir in coconut. Refrigerate batter for 1 hour.

Baking: Preheat oven to 375°F. Prepare madeleine pan. Spoon batter into molds. Bake for 10–12 minutes until golden. Cool, then dust with powdered sugar.