Coconut Madeleines

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I've made these madeleines multiple times and they have always turned out beautifully. This is the kind of dessert I love to place in little bags or boxes and hand out as thank you's. So dainty and delicious.

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Just made these. They are fabulous! I used a small ice cream/cookie scoop and spread them out. They did not overflow the mold and I was able to get 36 large size Madeleines! So moist and tasty!!

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Simple and delicious. I agree with the last post that they didn't need that much time to bake, however, I am sure the time varies with different ovens.

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my two granddaughter ages 8 and 10 baked
these today. We found after the first batch
to cook them only 7 minutes and they were
moist and really good. Even their papa liked
them and he rarely eats cookies. Of course
they were so proud of our time in the kitchen
and they also helped clean up all surfaces.
they were able to use their math, cook with
your children and grandchildren it is so
much fun to see how capable they are.

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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.