You all know of my baking addiction. It seems I find every excuse and opportunity to bake something for someone. Unfortunately I don’t always have time to get to the store and buy ingredients, so I am limited to whatever I have on hand. That was the case with these coconut madeleines, and I’m very glad this is what my pantry happened to produce. I have loved making madeleines ever since the first time I tried them. This recipe was a bit less particular than the previous versions I have tried and I was worried they wouldn’t puff up correctly. I should know better than to second guess Ina though, they turned out perfectly. This is the only madeleine recipe I have ever made that doesn’t call for a glaze. I thought they were delicious even without the glaze. However, if you really feel the need to glaze them, I think they would be great that way too. Mixing a little bit of coconut rum with powdered sugar would do the job nicely.
Ingredients
1½ tbsp. melted butter, for greasing the pan(s)
3 large eggs, at room temperature
2/3 cup sugar
1 tsp. vanilla extract
¾ tsp. coconut extract
8 tbsp. unsalted butter, melted and cooled
1 cup all-purpose flour
¼ cup cornstarch
½ tsp. baking powder
¼ tsp. salt
1/3 cup sweetened shredded coconut
Directions
- 01
Thoroughly grease a madeleine pan with the melted butter. Coat with flour and tap off the excess. Chill the pan in the refrigerator or freezer until ready to use.
- 02
Preheat the oven to 375˚ F. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs, sugar, vanilla and coconut extracts on medium speed for 3-5 minutes, until light yellow and fluffy. Add the melted butter and mix to combine. In a small mixing bowl sift together the flour, cornstarch, baking powder and salt. Gently fold into the batter with a rubber spatula. Stir in the shredded coconut.
- 03
Plop enough batter in the center of each indentation to fill it about ¾ full (approximately 2 tbsp. for a regular madeleine mold and approximately 1 ½ – 2 tsp. for a mini-madeleine mold). Do not spread the batter.
- 04
Bake for 10-12 minutes (5-6 minutes for mini madeleines), until they spring back when pressed lightly. Tap the madeleines out onto a wire cooling rack. Allow to cool. Dust with confectioners’ sugar, if desired.
Source
adapted from Barefoot in Paris by Ina Garten