Next To The River Seine And Coconut Lime Madeleines

Coconut Lime Madeleines / My Friend's Bakery

I can smell the fresh Spring air after a light misting of rain.  I can hear the chirps of various birds and the melodious sounds of waves lapping against the sides of boats as they casually float along enjoying a leisurely Sunday afternoon. There is a definite calmness that surrounds me as I close my eyes and savor the beauty that is around me.

Coconut Lime Madeleines / My Friend's Bakery

I am perched on a wrought iron chair, seated at a little table covered in crisp, white linen. My newly purchased sunglasses shade my eyes from the sun while its gentle rays warm my skin. Coming from somewhere behind me is the distant sound of a scooter that I imagine is carrying a young couple away from the bustle of the city to a special place where they will spend the afternoon gazing into each others eyes, dreaming of the future before them.

Coconut Lime Madeleines / My Friend's Bakery

I sip on my expertly made cappuccino and revel in the sights, sounds and smells that can only be experienced while in this one spot, next to the River Seine.  At this time, there are a few tourists resting their weary feet a few tables away, as well as a few others taking a moment or two to enjoy the afternoon with a coffee and a treat.  But I am alone in my thoughts. I am alone to wait and watch, to smell and taste, and to enjoy, without anything or anyone to take me away from here, this spot. To just sit and be.


Coconut Lime Madeleines / My Friend's Bakery

I am surrounded with a hug of beauty and inner peace in this small slice of Heaven.. It feels like a dream… like a dream… like a dream… shit, it’s a dream.

Coconut Lime Madeleines

Prep Time: 30 minutes

Cook Time: 12 minutes

Yield: 12

Is it a cake? Is it a cookie? It is simply a delicious, buttery treat like only the French can make!


  • 1 cup all-purpose flour, plus additional flour for pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened shredded or flaked coconut
  • 1/4 cup liquid honey
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • zest from 2 limes
  • juice from 1 lime
  • 1 teaspoon coconut extract
  • 1/2 cup butter, melted, plus additional butter for pan
  • 1/4 cup icing (powdered, confectionery) sugar
  • zest of 1 lime


In a bowl, whisk together the flour, baking powder, salt, and coconut. Set aside.

With an electric mixer, beat together the honey and sugar to ensure that there are no lumps when combined. Add the eggs, one at a time, and beat for a couple of minutes, scraping the bottom and sides of the bowl as necessary, until the mixture thickens slightly and begins to turn pale yellow in color. Mix in the vanilla extract, lime zest, lime juice, and coconut extract.

Gently fold in, by hand, half of the flour mixture into the wet ingredients. Add the remaining half of the flour mixture and repeat, careful not to over mix.

Separate the batter into two bowls. Add half of the melted butter into one of the bowls of batter and use a rubber spatula to fold the butter into the batter until the batter is glossy and homogenous. Transfer this batter into the bowl with the other batter and mix gently. Add the remaining butter and fold it in until it is well incorporated and the batter is glossy and smooth.

Cover with plastic wrap, directly onto the surface, and refrigerate for at least one hour.

Preheat the oven to 375 F.

Brush a madeleine pan lightly with melted butter and then dust lightly with flour. Tap out any excess flour. Fill each shell with about 2 tablespoons of batter. The batter is quite thick so you can use a piping bag to pipe the batter into the shell, or simply transfer batter with a spoon. Use a lightly buttered finger to gently press the batter into the shell. The batter will rise and fill the shell, so you don't need to press all the way to the edges.

Bake for 10 - 12 minutes or until golden brown and madeleines spring back when touched. Remove from the oven and immediately flip the madeleines onto a tea towel or cooling rack to cool completely.

Sprinkle icing (powdered, confectionery) sugar and the zest of a lime over each madeleine to serve.

Best served the same day they are made, however, they can be stored in an airtight container for up to 2 days.


Original Recipe by My Friend's Bakery 2016

Do you love coconut as much as I do?

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Smelly Things And Monkey Fart Muffins

Monkey Fart Muffins / My Friend's Bakery

There are few things in life that evoke such immediate and intense reactions more than scents. Good or bad.

My favorite smelly things in the whole, wide world are…

Fresh baked bread.  Yeasty, heady, and the most nostalgic of any scent ever created by mankind. Like, ever.

Monkey Fart Muffins / My Friend's Bakery

Black marker. Not the cutesy black marker from your kids’ box that smells like licorice, I’m talking about the black permanent marker that you were never allowed to play with. If it wasn’t poisonous and brain rotting I would smell it all day long.

Lilacs. They are a dominant, yet very temporary, reminder that Spring has finally arrived.

Monkey Fart Muffins / My Friend's Bakery

Gasoline. Not diesel and definitely not gas in its exhausted form, but good ‘ol liquid gold from the pump. Which coincidentally would make me instantly vomit when I was pregnant, so why I love the smell so much I couldn’t tell you. You’d think it would have the opposite reaction.

Sweet peas. I’ll take a whiff of sweet peas over roses any day of the week.

Crayons. It’s like opening a box of waxy sunshine.

Monkey Fart Muffins / My Friend's Bakery

Coffee first thing in the morning, middle of the afternoon, or at the end of the day. It doesn’t really matter, does it?

Rain on a cool Spring morning or on a hot Summer evening.

Monkey farts. Not real ones, but the ones that are baked in muffin tins.

Monkey Fart Muffins / My Friend's Bakery


Monkey Fart Muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 12 large muffins

A strange name for a muffin I know, but tropical flavors like bananas, pineapple, and coconut make me think that this is what monkey farts would smell like, if I was ever inclined to smell a monkey fart.


  • 3 large bananas, mashed
  • 1 egg, lightly beaten
  • 3/4 cup granulated sugar
  • 1/3 cup butter, melted
  • 1 teaspoon coconut extract
  • 3/4 cup crushed pineapple, drained
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 cup coconut - dessicated, shredded, or flaked


Preheat the oven to 375 F.

In a large bowl, mash the bananas with a potato masher or fork until most of the lumps are gone. Add the lightly beaten egg, granulated sugar, melted butter, coconut extract, crushed pineapple, baking powder, baking soda, salt, and flour. Mix with a rubber spatula until just combined. Do not over mix.

Use an ice cream scoop to evenly divide batter among prepared muffin liners. Generously sprinkle the tops of each muffin with coconut.

Bake for 20 minutes or until a toothpick inserted in center comes out clean. Cool in muffin tins for 5 minutes before transferring the muffins to a wire rack to completely cool.


Original Recipe by My Friend's Bakery 2015

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