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
Adapted from Sticky, Chewy, Messy, Gooey found on Technicolor Kitchen
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.