English Madelines are different from the French cookies called Madelines.
The English ones are actually small, tall individual portion cakes made of Victoria sponge baked in tapering dariole moulds or castle tins.
The small cakes are allowed to cool after baking. Then, the wide tops are trimmed to make sure they are flat, and then flipped so that narrower end is at the top.
They are brushed with warmed apricot glaze, rolled in desiccated coconut, and decorated on the top with half a glacé cherry (aka candied cherry.)
English Madelines are sometimes called “Coconut Madelines”, though confusingly, you will sometimes also see the phrase “Coconut Madelines” used to refer to French Madeline cookies that have sweetened shredded coconut in them.