Coconut Madeleines

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I did Madeleines before but I was not too happy about the result. So I tried one more time and I hope you may like them. This time I use some coconut to make a unique taste.

Madeleines are quite similar to Kueh Bolu but Madeleines are much more buttery and more dense than Kueh Bolu. Kueh Bolu are more dry. It is a very popular in Southeast Asian countries especially during Chinese New Year celebration or any other festive holidays.



Makes 36


1½ cups all-purpose flour

¾ teaspoon baking powder

1/3 cup cornstarch

1/3 teaspoon fine salt

1 cup raw sugar

5 large eggs, room temperature

1/3 pound unsalted butter, melted and cooled

½ cup sweetened powdered coconut, fine minced

2¼ tablespoons melt unsalted butter to grease the madeleines pan

Confectioner’s sugar for dusting (optional)



Preheat oven to 375°F. Grease butter and flour the Madeleine pans. Set aside. Sift the flour, baking powder, cornstarch and salt together on to a mixing bowl. Line parchment on a baking sheet, set aside.

Place the eggs, raw sugar and vanilla extract in a mixing bowl and use a hand-held mixer/stand mixer and beat on medium speed for 3-4 minutes or until light and fluffy (light yellowish color). Add the cooled melted butter and mix well. Stir into the batter with a spatula. Fold in the powdered coconut.

Drop the coconut batter into the Madeleine pan with a teaspoon filling each shell cup almost full. Transfer the pan to the preheat oven and bake for 10-12 minutes.

Once done, tap gently on the Madeline out onto the lined cookie sheet. Set aside to cool completely. Dust confectioners’ sugar on the Madeleine.



This entry was posted in Chinese New Year Recipe, Desserts and Pastries, Holiday Recipes, Southeast Asian (SEA), Western. Bookmark the permalink.

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