Pina Colada Madeleine Cookies Recipe | Ingrid Hoffmann
Transport yourself to a tropical paradise with these irresistible Pina Colada Madeleine Cookies! Perfect for any island or Latin-inspired celebration, this quick recipe delivers sweet pineapple-coconut bliss in under 25 minutes.
Yield: approximately 4 dozen
Total Time: 24 minutes
Preparation: 9 minutes
Cooking: 15 minutes
Nutritional Information Per Serving (Serving Size: 1 of 48 servings)
Calories: 74 | Total Fat: 3 g | Saturated Fat: 2 g | Carbohydrates: 10 g | Dietary Fiber: 0 g | Sugar: 0 g | Protein: 1 g | Cholesterol: 13 mg | Sodium: 71 mg
Ingredients
- 1 (18.25-ounce) box pineapple cake mix
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 2 large eggs, lightly beaten
- 1 cup milk
- 2 tablespoons dark rum or rum flavoring
- 1 cup shredded coconut
Instructions
- Heat the oven to 325F.
- Place the cake mix in a bowl and add the butter. Using a pastry cutter or two forks, blend the butter into the mix until it looks like coarse crumbs. Stir in the eggs, milk, and rum. Mix with a wooden spoon until the batter is smooth. Gently fold in the coconut until evenly mixed.
- Spray two madeleine pans with nonstick spray. Spoon the batter into the molds, filling them halfway. If madeleine pans are unavailable, simply drop the batter onto an ungreased baking sheet. Bake for 12 to 15 minutes, until the cookies develop a golden brown color. Let them cool in the pan before transferring onto a serving plate. Repeat this process with the remaining batter.
Whip up a batch today and let the flavors of pineapple, coconut, and rum ignite your next gathering!
