Pina Colada Madeleine Cookies – a delicious recipe with pineapple cake, unsalted butter, eggs, milk, dark rum, flaked coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325 degrees F.
2
Put the cake mix in a mixing bowl and add the butter.
3
Using a pastry blender or 2 forks, cut in the butter until the mixture resembles coarse crumbs.
4
Add the eggs, milk and rum.
5
Beat with a wooden spoon until you form a smooth batter.
6
Fold in coconut until evenly distributed.
7
Spray 2 madeleine molds with nonstick cooking spray.
8
Using a tablespoon, drop the batter into the molds filling halfway.
9
If you don't have madeleine molds, you may drop the batter on an ungreased baking pan.
10
Bake for 12 to 15 minutes, until the cookies are nicely browned.
11
Let cool in the pan then turn out onto a platter.
12
Repeat method with remaining batter.
325
kcal
Calories
30
g
Fat
7
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (18.25-ounce) box pineapple cake mix, 1/2 cup (1 stick) unsalted butter, cut into chunks, 2 large eggs, lightly beaten, 1 cup milk, and more.
Yes, Pina Colada Madeleine Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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