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.

  • 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


  • 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.