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Overhead looking a madeleines cooled on a round baking rack with fresh pineapple and coconut fruit.
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5 from 4 votes

Pineapple Coconut Madeleines

These Madeleines have fresh pineapple pieces and sweet coconut. Enjoy the tropical island twist on a classic French madeleine recipe.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Desserts & Sweets
Cuisine: French
Keyword: French madeleines, madeleine recipe, madeleines
Servings: 10
Calories: 254kcal


  • 2 tablespoons melted butter to prepare the madeleine pan
  • 2 tablespoons flour to prepare the madeleine pan
  • ½ cup fresh pineapple finely chopped
  • ½ cup sweetened shredded coconut finely chopped
  • 3 extra-large eggs room temperature
  • cup sugar
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, melted and cooled 1 stick
  • 1 cup all-purpose flour
  • ¼ cup cornstarch
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt


  • Preheat the oven to 350 degrees. Melt butter (stovetop or microwave) and set aside. Lightly brush melted butter into your madeleine pan covering all the parts of the shell, and flour the madeleine pans covering all the shells, and tap the excess flour out of the pan. Note: When you reuse your pan for more batches, you will want to wash, dry, and rebutter/flour your pan or the madeleines will stick.
  • Finely chop both the pineapple and coconut, set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 8-9 minutes. After beating, the eggs and sugar will be pale and fluffy-smooth. Watch for the "ribbon" stage. When the beater is raised, a thick ribbon will slowly fall back into the bowl.
  • Next, add ½ cup melted and cooled butter and blend in for 1 minute, turn off mixer and put away. We will do the rest by hand!
  • Sift together the flour, cornstarch, baking powder, and salt, and gently fold ½ at a time into the batter with a rubber spatula. (see notes on folding technique).
  • Stir in the finely chopped pineapple and coconut.
  • The batter will be thick and sticky. Fill each shell ¾ full with batter using a small 1" ice cream scoop or a generous tablespoon. Don't spread the batter, just place it into the pan.
  • Bake on center rack for 10 minutes. This can vary according to the oven itself and pan you use.
  • Madeleines are done when they puff up, spring back when pressed slightly, with slightly golden brown edges. They will have a visible bump on top, that means they are baked correctly!
  • Tap the madeleines out on a baking rack or piece of parchment paper and allow to cool.



Madeleine Baking Tips: 

  • Make Sure Madeleines Don't Stick in the Pan: Even in a non-stick pan, lightly brush melted butter and dust with flour, and knock out excess flour. Or, spray with Coconut Oil non-stick spray before filling the batter into the pan, use a small pastry brush to get softened butter into every crevice of the scallop shells. I like to knock the flour onto a large piece of parchment paper to ease cleanup. It will prevent sticking and help achieve a golden color on the baked madeleines.
  • Madeleine Pan: I used a Nonstick-madeleine pan, it was about $25 from Sur La Table. And I still used melted butter and flour to prevent sticking.
  • Re-Baking In Your Madeleine Pan: You will want to wash, dry, and rebutter/flour your pan, or the madeleines will stick because of the prior batch.
  • Why Sift Dry Ingredients? Puts air into the mixture and prevents lumps.
  • Why Fold? Don't stir (which will deflate the batter). Instead, place a rubber spatula into the bowl's center. Cut through to the edge, lift, and turn batter over flour gently. Give the bowl a quarter turn, and repeat until flour is mixed into the batter.
  • Filling Batter into the Pan: A small 1" spring cookie scoop works great, 2 regular spoons work as well, or a pastry bag (or ziplock bag with the corner cut off) will make the quickest, neatest work of filling the prepared molds three-quarters full.
  • Unmolding the Madeleines: Tap the back of the pan, and the madeleines will pop right out. If any stick, use a small knife to release them out of the pan.
  • Make-Ahead: The batter can be kept tightly covered in the refrigerator for up to 2 days.
  • Use Room-temperature eggs:  Triple in volume when beaten, cold eggs don't. If you forget, submerge whole eggs in warm water for 10 minutes, then proceed with the recipe.


Calories: 254kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 187mg | Potassium: 74mg | Fiber: 1g | Sugar: 15g | Vitamin A: 428IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg