Coconut Madeleines

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Well as Ina said this is the only speciality pan I bought.
There was a Bakery in Concord NH that made the best Madelines,But because I do not travel there much I decided to try to my hand at making some myself ,of course with Ina's recipe.
Oh my goodness.they were wonderful. Thank you Ina for such goodness.
Especially now that the bakery is out of business , NO place to go when I get lazy, HA H A.

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I made these couple of times now. They are perfect! I didn't change a thing! Light, tasty, delicate, very European - the way I love it!
Thank you Ina, for sharing your devine recipies with the rest of us.
You are my inspiration.

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I have just made this recipe and it is really good. However, it misses a little bit of "extra" taste, next time I will use some coconut extract. The sugar amount is perfect considering the sweetened coconut in it. It has the right texture and it is moist enough! Delicious!

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I've tried a few madeleine recipes, and this is by far my favorite. The texture is nice and dense, and the bottom (pan side developed a delicate crunch that I really like (I used Pam instead of butter. The only problem is that I love coconut and the 1/3 cup in this recipe just didn't bring the depth of coconut flavor that I would have liked. Next time I might try to add a few drops of coconut extract to amp it up a bit. The madeleines aren't overly sweet, so I indulged in a little powdered sugar glaze before serving. I'll definitely use this base recipe again and experiment with other additions. I did only get 19 cakes from this batch, so I'll fill the molds with a little less batter in the future.

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I love the coconut in this recipe. I have made these many times and they are always a hit.

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My friend Ann in California recommended I try these were a few minor modifications. First, the Baker's Secret Spray makes life much easier with no impact on flavor. Second, she suggested I use a drier, unsweetened coconut so I used the Red Mill Unsweetened available at Whole Foods. She was right. The texture is perfect and the flavor of coconut more subtle. My husband hates coconut but gobbled these up. The recipe easily doubles. I used a cookie scoop to measure out my batter so the cookies were uniform. I also froze a dozen of the baked cookies immediately after they cooled wrapped tightly. I nuked the frozen cookie for about 10 seconds and let sit. You would think these were freshly baked. I will next try making the dough in advance and freezing it for use at the holidays. My friend has suggested a little grated lemon rind which sounds like a fun touch for change.

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Quicky and easy to make and ohhhhh so tasty! I was tempted to add more coconut (since I love it but decided against it and just followed the recipe exactly. There is plenty of coconut flavor. These cookies were a hit and I plan on making them often. Thanks Ina! Also, I normally don't have extra-large eggs on hand so I just used 3 large and 1 large egg white. It worked prefectly.

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This is a great recipe. I have used it a number of different times with different flavorings. Everyone always loves these wonderful cookies. One suggestion I have is to rap the pan gentle on the counter a few times. This allows the batter to even out and really get into the shape of the cookie!

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I left out the coconut and divided the batter into thirds. When adding the wet ingredients, one third received chocolate and coffee liqueurs and some unsweetened cocoa powder. One third received a shot of frangelico and a spoonful of marzipan. The third received triple sec and some lemon zest. Baking time had to be adjusted a minute or two to deal with the extra moisture. Still all came out delicious. :

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Carlyn Ann, I made these madeliens last year for Christmas and they were a big big hit. The butter was supposed to be melted and cooled. Try reading the recipe before you bake, it helps things turn out much better.