Coconut Madeleines

Prep 10 m
Bake 10 m
Stand 15 m



  1. 1 of 4 Coat 24 indentations in madeleine pans with nonstick cooking spray.
  2. 2 of 4 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. 3 of 4 Heat oven to 375 degrees F. Spoon a slightly rounded tablespoon of batter into each indentation.
  4. 4 of 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.
Nutrition Information for Coconut Madeleines
Servings Per Recipe:
Per Serving:
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Printed from 08/26/2019