Toasted Coconut, Caramel and Milk Chocolate Madeleines

  • Yield: servings


12 madeleine cookies (recommended: Donsuemor)
1/2cup sweetened coconut
1/2cup caramel topping
1/2cup chopped milk chocolate


  1. Set a wire cooling rack on top of paper towel (you can line a baking sheet with paper towel, if you’re concerned about mess). Lay out the madeleine cookies on the cooling rack.
  2. Warm a skillet over medium heat on the stove. Add the coconut and toast, stirring occasionally, until golden brown. Remove from the burner and transfer the coconut to a bowl.
  3. Add the caramel to a microwave-safe bowl. Microwave for 20 seconds. Stir. It should be loose and warm, so it’s easy to pour. If not, microwave for an additional 15 seconds.
  4. Drizzle the caramel over each of the madeleines. Continue until all of the caramel has been used. Immediately sprinkle with toasted coconut.
  5. Melt the milk chocolate in the top of a double broiler. Drizzle over the top of the cookies.
  6. Serve warm with forks or chill until ready to serve.

—Recipe by Sarah, Sarah’s Cucina Bella