Monday, March 9, 2009

Coconut Madeleines


Patricia (of Technicolor Kitchen) often posts madeleine recipes that I drool over, like her recent basil and parmesan madeleines. I found this coconut madeleine recipe on her blog and had to make them. These are some of the yummiest madeleines I've ever made and the only madeleines I've ever made that still taste good a few days later. Usually I find you have to eat them on the first day in order to enjoy the slightly crispy edges contrasing with the soft cakey centres. But these had deliciously crunchy outsides, moist buttery slightly dense insides and were the perfect madeleines. I think I might've overmixed them but it didn't seem to effect their taste!

If this sounds good, you might also like:
Matcha Coconut Madeleines
Honey Earl Grey Madeleines
Coconut Lemon Bundt Cake
Creamy Coconut Cake

Coconut Madeleines
Adapted from Sticky, Chewy, Messy, Gooey found on Technicolor Kitchen

Makes 36.

2 large eggs
2 large egg whites
1/3 cup (67g) granulated sugar
1 teaspoon vanilla extract
1 cup (140g) unbleached all purpose flour
1 cup (140g) confectioners' sugar, sifted
pinch of salt
3/4 cup unsalted butter, melted an cooled
3/4 cup sweetened shredded coconut

In a large bowl, whisk the the eggs, egg whites, granulated sugar, and vanilla together until smooth.

Sift the flour, confectioners' sugar and salt together into a medium bowl, then fold into the batter. Finally, fold the melted butter and
coconut into the batter until completely smooth. The batter should look fairly thin. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. After chilling, the batter should be thick and very firm.

Position a rack in the middle of the oven and preheat to 375°F. Generously butter two madeleine pans. Fill each shell mold with about 1 tablespoon of
batter, depending of their size – I filled mine up to ¾ of their capacity, eyeballing it. Place the pan on a baking sheet and bake until the madeleines are firm and golden brown with a small hump in the center, 10-12 minutes.

Transfer the madeleines to a wire rack, popping them out with the tip of a sharp paring knife, and let cool – it's important to unmold them right after the oven because they might stick to the pan once cool.

23 comments:

VeggieGirl said...

Oooh madeleines!! Such a classic treat.

Chris @ Beyond Ramen said...

I also love Patricia's madeleines. After seeing these I think I'll definitely have to treat myself to a madeleine tray when I get home! Looking great :)

dessertobsessed said...

omg i absolutely adore any type of madeleines! but i just need to get a madeleine pan...or stop by the bakery, hahaha

Leigh said...

Hey eat me delicious, I want to email you, what is your email?

Bunny said...

Yes I need one of these pans too! They look and sound wonderful!

Steph said...

I almost bought a madeleine pan, but I didn't because I wasn't sure if it was a good brand..hahah. I can see how a dessert like this would drive me crazy though with the changing texture...They look gorgeous though!

Elyse said...

These look absolutely delicious! I love that they stay "fresh" more than just a day long. It's such a shame when cookies go stale after what seems like just a few hours. I can't wait to try them...any cookie that gets the title "best madeleine ever" must be stellar-good!

Elyse said...

By the way, your idea for the white chocolate peanut butter ganache sounds AMAZING. I seriously want to run into my kitchen and make some for those "plain Jane" cookies right this second. Great thinking!

Parker said...

Love using coconut in cookies, it is a nice change from chocolate.

Jennifer said...

I've never had a coconut madeleine!!! wonderful idea!!!

Patricia Scarpin said...

Oh, darling! I'm so glad to know you liked these! Your madeleines look absolutely gorgeous!

Happy cook said...

I lust buy a madeline pan, these looks so pretty and delicious.

Stephanie said...

I LOVE madeleines and I cannot wait to try these!

eatme_delicious said...

Leigh: My email address is emdrecipes @ gmail.com (without the spaces).

Olivia said...

This just reminds me of how much I need to get one of these madeleine pans. The coconut filling sounds to die for!

Helene said...

I never tried Madeleines before, they look so good.

Emily said...

Nice madeleleines! They're gorgeous. I'm going to have to try baking these. I've had bad luck with madeleine recipes in the past. I think it's tricky to get them perfect.

duodishes said...

Sweet picture! Pun intended! Is there ever a bad madeleine?

Carla said...

I want to buy a madeleine pan someday, but it probably won't happen until I get a real job. Yours looks and sounds good!

jodye said...

Ooh the madelines look delicious! I know I have a madeline pan hidden away somewhere in the kitchen. I just might have to dig it out!

Hannah said...

I don't make many madelines, even though I have a pan for them, so thanks for reminding me that I should! The shape alone is a good enough reason, they're so much fun. :)

Rex said...

That looks awesome...you could almost taste it. You should definitely try some savory ones. Technically, over mixing will develop the gluten in the flour, which would cause madeleines to be tough.

Sook said...

Oh my goodness! I have been looking for a good Madeleine recipe. They look so great! I will have to try it sometime. Thanks for sharing!