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Pina Colada Madeleine Cookies Recipe

Pina Colada Madeleine Cookies

Ingrid Hoffmann

Recipe courtesy Ingrid Hoffmann, 2008

Show: Simply Delicioso with Ingrid HoffmannEpisode: Bike Trip

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

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  • on May 13, 2012

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    This cookie recipe was very quick & easy as promised! The cookies had a very cake like texture. They stuck to the pan but was probably my fault since I didn't let them cool ( i have a newborn so was a miracle i had time to make them at all. They were pretty tasty but nothing magnificant. I probably won't make this again but if I did, I'd leave it in a cake or muffin pan and top with a light frosting.

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  • on March 23, 2011

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    Very tasty!
    the only issue I had was the lack of sugar that I excepted from a *cookie* next time i make it im gonna try dipping it in chocolate has anyone done this? Thanks!

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  • on March 15, 2011

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    It was very easy to make and tasted delicious! I've baked them for 13 minutes. The outside crust was crispy and inside was soft--a very nice soft cookie with a crunch! I've used nonsweetened coconut flakes and I think that was perfect since sweetened flakes would have been too sweet for overall taste. Since I only have 1 madeleine pan, I had to bake 4-5 times so I better get another madeleine pan soon. Next time, I'm going to try with 1/2 amount of butter and 1/2 amount of canola oil and see if it still comes out nice. I saw Ellie Krieger do that substitution a lot in baking and I'll give that a try to reduce butter intake. Overall, very tasty and my kitty wants to eat it, too!

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  • on September 05, 2010

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    Everytime I have made these cookies they are a hit!! Thank you for sharing

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  • on June 10, 2009

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    I only baked them for about 12 or 13 minutes and there was amazing!

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  • on April 01, 2009

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    I loved the flavor! very easy to make I did have the molds. If you want more Rum taste I made a powed sugar glaze using the Rum as my liquid, and dipped the cookies in the glaze. I will be making these cookies for my Christmas Cookie swap!

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  • on December 26, 2008

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    I WOULD HAVE LOVED TO HAVE MADE THESE USING THE MOLDS BUT I DID HAVE THEM, SO I HAD TO MAKE DUE. THESE COOKIES CAME OUT GOOD AND REMINDED ME OF LITTLE CAKES. SOFT, FLUFFY AND VERY TASTY. THEY WERE ALMOST LIKE LITTLE MELT IN YOUR MOUTH CAKES. ONE SUGGESTION THOUGH, IF YOU DONT HAVE THE MOLDS AND JUST USE A COOKIE SHEET, USE LESS BATTER BECAUSE THESE DO SPREAD WHILE COOKING. I'M GOING TO FIND THE MOLDING TRAY AND WILL MAKE THESE AGAIN.

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  • on November 30, 2008

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    I thought these cookies had just the right amount of sweetness to it! My son, who absolutely hates coconuts, thought the cookies were really good. I used the food processor instead of a pastry cutter. Yes, I took the lazy way out and it worked beautifully! Instead of using whole milk (believe that's what Ingrid said to use on her show I used 1/2 cup of skim milk and 1/2 cup of half and half . I didn't have any problems with the cookies being crumbly or sticky. Makes great madelines! I think next time I'm going to use Grand Marnier instead of Rum.

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  • on October 20, 2008

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    I made these with a muffin tin since I didn't have the madeleine pan. These are not cookies....they come out like little muffins/cakes. The flavor is ok. I thought they would have a little more flavor than they did though. Will see how my husband and the dinner guests like them.

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  • on October 17, 2008

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    I read the reviews and some said use a muffin tin and others said don't use a cookie sheet becasue they run. Unless you want a muffin DON"T use a muffin tim and unless you made the cake following the box recipe and then added the other ingredients these work beautifully on a cookie sheet. I made my first batch in a muffin tin and they made the most beautiful fluffy muffins and so I went to the cookie sheet and they were the most wonderful cookie. I sent a bunch over to my Mom and Dad and they loved them too. Just follow the recipe and you will be fine.

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