Coconut Madeleines

Makes: 24 madeleines. PREP: 10 minutes. STAND: 15 minutes. BAKE: at 375 degrees for 10 minutes.

Coconut Madeleines
Yield: 24 madeleines Prep 10 mins Bake 375°F 10 mins Stand 15 mins


  • 1/2 cup sweetened flake coconut
  • 3 large eggs
  • 1/2 cup sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon confectioners sugar

Make It

1. Coat 24 indentations in madeleine pans with nonstick cooking spray.

2. Pulse coconut in a food processor until ground. In a large bowl, with an electric mixer, beat eggs and sugar until blended and slightly foamy, about 2 minutes. On low speed, beat in flour, ground coconut, baking powder and salt just until smooth. Add melted butter and extracts; stir just until combined. Let stand, covered, 15 minutes.

3. Heat oven to 375 degrees F. Spoon a slightly rounded tablespoon of batter into each indentation.

4. Bake madeleines at 375 degrees F for 10 minutes, rotating pans halfway, or until golden around edges and springy when pressed with your fingertips. Let cool in pans on wire rack for 5 minutes. Remove madeleines from pans to rack; let cool completely. Dust with confectioners sugar before gifting.