Coconut Madeleines

You all know of my baking addiction.  It seems I find every excuse and opportunity to bake something for someone.  Unfortunately I don’t always have time to get to the store and buy ingredients, so I am limited to whatever I have on hand.  That was the case with these coconut madeleines, and I’m very glad this is what my pantry happened to produce.  I have loved making madeleines ever since the first time I tried them.  This recipe was a bit less particular than the previous versions I have tried and I was worried they wouldn’t puff up correctly.  I should know better than to second guess Ina though, they turned out perfectly.  This is the only madeleine recipe I have ever made that doesn’t call for a glaze.  I thought they were delicious even without the glaze.  However, if you really feel the need to glaze them, I think they would be great that way too.  Mixing a little bit of coconut rum with powdered sugar would do the job nicely.

Coconut Madeleines
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Yield: 18-24 madeleines
1½ tbsp. melted butter, for greasing the pan(s)
3 large eggs, at room temperature
2/3 cup sugar
1 tsp. vanilla extract
¾ tsp. coconut extract
8 tbsp. unsalted butter, melted and cooled
1 cup all-purpose flour
¼ cup cornstarch
½ tsp. baking powder
¼ tsp. salt
1/3 cup sweetened shredded coconut

Thoroughly grease a madeleine pan with the melted butter.  Coat with flour and tap off the excess.  Chill the pan in the refrigerator or freezer until ready to use.

Preheat the oven to 375˚ F.  In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs, sugar, vanilla and coconut extracts on medium speed for 3-5 minutes, until light yellow and fluffy.  Add the melted butter and mix to combine.  In a small mixing bowl sift together the flour, cornstarch, baking powder and salt.  Gently fold into the batter with a rubber spatula.  Stir in the shredded coconut.

Plop enough batter in the center of each indentation to fill it about ¾ full (approximately 2 tbsp. for a regular madeleine mold and approximately 1 ½ – 2 tsp. for a mini-madeleine mold).  Do not spread the batter.

Bake for 10-12 minutes (5-6 minutes for mini madeleines), until they spring back when pressed lightly.  Tap the madeleines out onto a wire cooling rack.  Allow to cool.  Dust with confectioners’ sugar, if desired.

Source: adapted from Barefoot in Paris by Ina Garten

28 Responses

  1. I’ve never tried Madeleines but you make it sound pretty easy. And did you say coconut rum? That sounds fantastic. Since I’m the cookies-with-icing queen in these parts, I definitely need to check that out.

  2. These sound amazing. I made my first batch of madeleines this weekend…they were just so-so 😦 I’ll certainly have to give this recipe a shot next weekend!

  3. I’ve never made madelines but have often wondered about them….I think I would like them, I love cakey cookies. I really ought to invest in a madeline pan….your’s look delicious!!!!!

  4. This sounds great! My dad would love this.

    I just made financiers =D In case you’re interested:

    I lurve little french pastries…

  5. These look great. I love coconut. These remind me of starbucks…my friend and I always buy a pack to share!

  6. I actually haven’t made madeleines since I got my madeleine pan well over a year ago. I’m a dork. I tried them once in a mini muffin pan (before I had a madeleine pan) and loved how easy and delicious they were.

  7. They look so great, but I have a problem with purchasing anything for my kitchen that can only be used for one thing (a Madeleine pan?) Is there an alternative? how about a mini muffin pan–it looks like I need something with a top, no? OR are there other uses for a madeleine pan?

    • Gwenevere,
      I don’t know of other uses for madeleine pans than baking madeleine-shaped things, but I have some people get creative and use it for things such as cornbread, etc. I would assume you could somehow bake the same batter in a mini muffin pan, but I have never tried it so no recs there. I love the shape and look of madeleines so for me, it’s worth it. In fact, I have two sizes (regular and mini).

  8. Madeleines look delicious! How I wish I had a pan for these 🙂

  9. Wow, coconut madeleines — what a great idea! I wish I had a pan for these as well…..

  10. Annie, mine would totally have that coconut rum glaze on them that you mentioned!!! 🙂 hahah!!!

  11. Those madeleines make me swoon.Yum…I want to go run out and buy a pan right now.If only the baby weren’t napping..

  12. Oh damn, these sound and look bangin! I have to dig out my silicone Madeleine tray and make these.

  13. What a wonderful summery treat!

  14. these look amazing, but it’s the second time this week i haven’t heard of a kitchen tool = a madelaine tray huh? are they at everyday stores? i need to get one of these and a taco maker pan thing!

    • Cheryl,
      Madeleines are cake-like cookies seen shaped as in the picture. To get that shape, you need a madeleine pan. You can find them at stores like Williams Sonoma, Sur La Table, and maybe Bed Bath & Beyond. I’m not sure what a “taco maker pan” is though. I’ve never needed any special equipment to make Mexican food.

  15. These look delicious, can’t wait to try them out! I’ve never tried making Madeleines before so wish me luck 🙂

  16. I’ve never had a madeleine but I love watching Ina Garten make them. Yours look great. 😀


  17. These look lovely. I’ve been wanting a madeleine pan so bad and this recipe ignites the desire for one even more. Great recipe.

  18. Oh Annie these look absolutely delicious! What a great idea to add coconut to the madelaines! Have you ever tried making them with matcha? Apparently that works quiet well too!
    Thumbs up to these!

  19. I’ve made these a couple times before and love them. Definitely a recipe to keep.

  20. My wife would love these.

  21. God bless Ina! Thanks so much for posting this — I was debating baking madeleines vs. old skool macaroons; now I can do both!

    Keep up the great work, love your blog! 🙂

  22. I have the Barefoot in Paris cookbook…I have so been wanting to make these.

  23. My husband will enjoy these, and so will I!

  24. These cookies look great. I’ve had a madeleine pan for years and haven’t used it. Seeing a recipe that uses coconut is just the motivation I need.

  25. I just made a batch of these for a Teacher’s Appreciation Luncheon and they were DELICIOUS!!! The coconut flavor is wonderful! I will definitely be making these again!

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