Pineapple Coconut Madeleines Recipe

Last Updated April 4th, 2024 at 01:23 pm by Lisa

Classic French madeleines are small, shell-shaped butter cakes that are utterly delightful. They make perfect picnic treats, school lunchbox snacks, or a refined bite with a cup of tea or coffee. This version adds finely chopped fresh pineapple and sweetened shredded coconut for a tender crumb and a bright tropical flavor.

French Madeleine Recipe

The hallmark of a perfect madeleine is the signature “bump” — a pronounced hump that forms as these sponge-like mini cakes rise in the shell-shaped cavities of the pan. Traditional madeleine batter is similar to génoise (a light sponge) and yields a tender, slightly airy cake. This recipe keeps the technique simple while adding a tropical twist with pineapple and coconut. All ingredients are commonly available and easy to work with.

Madeleine Ingredients

• 2 tablespoons melted butter (for pan preparation)
• 2 tablespoons flour (for pan preparation)
• ½ cup fresh pineapple, finely chopped
• ½ cup sweetened shredded coconut, finely chopped
• 3 extra-large eggs, room temperature
• ⅔ cup granulated sugar (caster sugar works well)
• 1 teaspoon vanilla extract (or lemon, orange, or almond extract)
• ½ cup unsalted butter, melted and cooled (about 1 stick)
• 1 cup all-purpose flour
• ¼ cup cornstarch
• ½ teaspoon baking powder
• ¼ teaspoon sea salt

PRO TIP: Use room-temperature eggs. They whip to a greater volume and help create the light sponge texture that makes the classic madeleine hump. If you forgot to bring eggs to room temperature, submerge whole eggs in warm water for 10 minutes.

Preparing the Pan

1. Preheat the oven to 350°F (175°C). Melt the butter and set it aside to cool slightly.
2. Brush melted butter into every cavity of the madeleine pan and dust the pan lightly with flour. Tap out excess flour onto parchment for easy cleanup. If you bake multiple batches, wash, dry, and re-butter/flour the pan between batches to prevent sticking.

Making the Batter

PRO TIP: Sifting dry ingredients adds a bit of air and prevents lumps, making folding easier and keeping the batter light.

1. Finely chop the pineapple and coconut and set aside.
2. In a large bowl or the bowl of a stand mixer fitted with a whisk, combine the eggs, sugar, and vanilla. Beat on medium-high speed for 8–9 minutes until the mixture is pale, thick, and reaches the ribbon stage — when a ribbon of batter falls slowly back into the bowl.
3. Pour in ½ cup of the cooled melted butter and mix on low for about 1 minute. Stop the mixer and finish folding by hand.
4. Sift together the all-purpose flour, cornstarch, baking powder, and salt. Gently fold half of the dry mixture into the egg mixture using a rubber spatula. Add the remaining dry ingredients and fold carefully until just combined.
5. Fold in the chopped pineapple and coconut. The batter will be thick and slightly sticky.

Filling Madeleine Pans & Baking

Filling the Pan: Use two regular spoons or a small 1″ cookie scoop to fill each cavity about ¾ full. Do not spread the batter — placing it gently preserves the air and helps the cakes puff up with a larger hump. The batter is thick, so spoons work well and minimize deflating it.

PRO TIP: Fold the batter instead of stirring. Cut through the center with a rubber spatula, lift and fold the batter over the dry ingredients, give the bowl a quarter turn, and repeat until combined. This preserves aeration.

1. Fill each shell about ¾ full without overfilling.
2. Place the pan on the center rack of the preheated oven and bake for about 10 minutes. Oven times vary; watch for color and the signature hump.
3. To unmold, tap the back of the pan — the madeleines should pop out easily. If any stick, run a small spatula or knife around the edge.

Correctly Baked Madeleines

Madeleines are done when they have risen to form a visible hump, spring back slightly when pressed, and show lightly golden edges. Let them cool briefly in the pan if needed, then tap them out onto a wire rack or parchment to cool completely. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Madeleine Pan Tips

Pan preparation: Even with nonstick pans, brush softened butter into every crevice and dust with flour or use a light spray of coconut oil nonstick spray. Use a small pastry brush for best coverage. Re-butter and flour the pan between batches to avoid sticking.

Pan alternatives: If you don’t have a madeleine pan, a mini muffin pan will work in a pinch, though you won’t get the classic scalloped shells. Silicone madeleine molds are another option and can make unmolding easier.

Different Flavors & Additions

• Citrus zest: Add lemon, lime, or orange zest for a bright, fresh flavor. A few drops of citrus extract intensifies the profile.
• Chocolate: Dip finished madeleines in melted chocolate or drizzle melted chocolate across the tops.
• Brown butter: Browning the butter before cooling adds deep, nutty complexity and elevates the flavor.
• Nuts or cocoa: Swap in ground almonds, chopped nuts, or a bit of cocoa powder for variations.

History of Madeleines

Madeleines are a long-loved French petite cake with several origin stories. One account attributes the name to Madeleine Paulmier, an 18th-century cook associated with Stanisław Leszczyński and the court of Louis XV. Another version credits Jean Avice, a 19th-century pastry master known for choux and small molded cakes. Whatever the true origin, madeleines have been cherished in France for centuries and famously appear in literature — notably in a celebrated description by Marcel Proust.

Recipe Card — Pineapple Coconut Madeleines

Yield: About 10 madeleines • Prep time: 15 minutes • Cook time: 15 minutes • Total time: 30 minutes • Calories: ~254 kcal per serving

Equipment

• Madeleine baking pan
• Hand mixer or stand mixer with whisk
• Small pastry brush
• Mixing bowls and rubber spatula

Ingredients (concise)

• 2 tbsp melted butter (for pan)
• 2 tbsp flour (for pan)
• ½ cup chopped fresh pineapple
• ½ cup sweetened shredded coconut
• 3 extra-large eggs, room temperature
• ⅔ cup sugar
• 1 tsp vanilla extract
• ½ cup melted cooled unsalted butter
• 1 cup all-purpose flour
• ¼ cup cornstarch
• ½ tsp baking powder
• ¼ tsp sea salt

Instructions (concise)

1. Preheat oven to 350°F. Prepare the pan by brushing with melted butter and dusting with flour.
2. Beat eggs, sugar, and vanilla on medium-high for 8–9 minutes until pale and ribbon-like.
3. Mix in ½ cup melted cooled butter briefly, then fold in sifted dry ingredients until just combined.
4. Fold in pineapple and coconut. Fill each pan cavity about ¾ full.
5. Bake on center rack for 10–12 minutes, or until madeleines have a hump and spring back slightly.
6. Tap out onto a rack to cool. Store in an airtight container in the refrigerator for up to 5 days.

Notes & Tips

• Room-temperature eggs whip better and give more volume.
• Don’t overmix; folding preserves the air and results in a lighter texture.
• The batter can be refrigerated, tightly covered, for up to 2 days before baking.
• Brown the butter for a richer flavor variation.

Nutrition (per madeleine, approximate)

Calories: 254 kcal • Carbohydrates: 29 g • Protein: 3 g • Fat: 14 g • Saturated fat: 9 g • Sugar: 15 g • Sodium: 187 mg