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A young and slightly ignorant woman who has always loved baking and cooking, I want to make people happy with food as often as I can. I'm here to whisk away and explore!

Thursday, April 28, 2011

Coconut Madeleines

I have had a madeleine pan for about a month. And I have never made madeleines before in my entire life. (Until this past week, of course)
My parents bought me a silicone madeleine pan in Hawaii when we were there for Spring Break. It's a bright cheery red floppy thing and I was quite intimidated by it.
Lucky for me, madeleines are the easiest thing in the world to make! And they are super tasty...
I thought that these shell forms made cookies, but I was mistaken...madeleines are more like mini pound cakes than cookies. Which is all right by me! Everyone knows I love me some cake. ;) So here is the recipe I used. It was really delicious...I still think that I will alter it a tinsy intsy bit to make it just perfect. But for now everyone can happily follow this one to the last teaspoon and be delighted all the same. Because this madeleine pan is from Hawaii, I thought it appropriate (and equally scrumptious) to make coconut madeleines instead of the traditional ones with lemon zest. Best idea ever! 

Gilded Coconut Madeleines

  • 1 1/2 tablespoons melted butter, to grease the pan, plus 1/4 pound (1 stick) unsalted butter, melted and cooled
  • 3 extra-large eggs, at room temperature
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup sweetened shredded coconut
  • Confectioners' sugar or melted white chocolate, optional
Preheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for about 2 minutes, or until light yellow and fluffy. Add 1/4 pound of melted butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Stir in the coconut.
With a small spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. (Like a cake) Tap the madeleines out onto parchment paper and allow to cool. Dust with confectioners' sugar, or drizzle with white chocolate if desired. I also sprinkled mine with gold sugar to make them sparkle. :) 
If you are using a silicone form, set it on a baking sheet before putting it in the oven. They are floppy and hard to handle when transporting them from counter to oven. But they are amazing for popping out the madeleines. No problems with these ones sticking! 
Serve with berries, coffee, or tea. Or just eat them all on their own, they are great. 

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