Pina Colada Madeleine Cookies (Ingrid Hoffmann) Recipe

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Pina Colada Madeleine Cookies (Ingrid Hoffmann)
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Ingredients:

Directions:

  1. Preheat the oven to 325 degrees F.
  2. Put the cake mix in a mixing bowl and add the butter. Using a pastry blender or 2 forks, cut in the butter until the mixture resembles coarse crumbs. Add the eggs, milk and rum. Beat with a wooden spoon until you form a smooth batter. Fold in coconut until evenly distributed.
  3. Spray 2 madeleine molds with nonstick cooking spray. Using a tablespoon, drop the batter into the molds filling halfway. If you don't have madeleine molds, you may drop the batter on an ungreased baking pan. Bake for 12 to 15 minutes, until the cookies are nicely browned. Let cool in the pan then turn out onto a platter. Repeat method with remaining batter.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 180.52 Kcal (756 kJ)
Calories from fat 85.59 Kcal
% Daily Value*
Total Fat 9.51g 15%
Cholesterol 95.78mg 32%
Sodium 87.75mg 4%
Potassium 200.5mg 4%
Total Carbs 14.82g 5%
Sugars 3.06g 12%
Dietary Fiber 1.03g 4%
Protein 5.95g 12%
Vitamin C 0.1mg 0%
Iron 1mg 5%
Calcium 99.9mg 10%
Amount Per 100 g
Calories 151.01 Kcal (632 kJ)
Calories from fat 71.6 Kcal
% Daily Value*
Total Fat 7.96g 15%
Cholesterol 80.13mg 32%
Sodium 73.41mg 4%
Potassium 167.73mg 4%
Total Carbs 12.4g 5%
Sugars 2.56g 12%
Dietary Fiber 0.86g 4%
Protein 4.98g 12%
Vitamin C 0.1mg 0%
Iron 0.8mg 5%
Calcium 83.6mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.2
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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