Preheat your oven to 375°F (190°C) and grease the madeleine pan.

Sift together the flour, baking powder, and salt in a bowl.

Mix in the shredded coconut and set aside.

In a separate bowl, whisk eggs and sugar until pale and fluffy, then add melted butter, coconut milk, pandan extract, and vanilla extract.

Gently fold the dry ingredients into the wet ingredients until combined.

Cover with plastic wrap and refrigerate the batter for at least 30 minutes.

Fill the madeleine molds ¾ full with batter and bake for 15-20 minutes.

Let them cool for 5 minutes in the pan, then transfer to a wire rack.

Dust with powdered sugar or roll in shredded coconut before serving.