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.


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


  • 01

    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.

  • 02

    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.

  • 03

    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.

  • 04

    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.


  • 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.

  • 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!

  • 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!!!!!

  • This sounds great! My dad would love this.

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

    I lurve little french pastries…

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

  • 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.

  • 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?

  • Madeleines look delicious! How I wish I had a pan for these :)

  • Annie

    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).

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

  • Annie, mine would totally have that coconut rum glaze on them that you mentioned!!! :) hahah!!!

  • Marla

    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..

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

  • What a wonderful summery treat!

  • 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!

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

  • I’ve never had a madeleine but I love watching Ina Garten make them. Yours look great. :D


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

  • Annie

    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.

  • 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!

  • Annie

    I have not tried them with matcha yet but it’s definitely on my list!

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

  • My wife would love these.

  • 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! :)

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

  • My husband will enjoy these, and so will I!

  • 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.

  • Michelle

    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!