Tuesday, June 23, 2009

Coconut Madeleines

As I was scrolling through my Google Reader catching up on blog postings I came across this recipe for madeleines. After reading through the directions I realized that I wanted to give the recipe a try. I attempted to make madeleines a few months ago only to end up with very delicious, yet very flat and ugly cookies. The only thing that I can figure that went wrong with that other recipe is that I did not refrigerate the batter long enough. When I saw that there was no refrigeration needed with this recipe I decided I would give it a try.

This attempt turned out much better than the last. I was so happy when I opened my oven and saw fluffy golden madeleines. These cookies are very light tasting and I think they are the perfect treat for the hot summer months. Although these cookies were very delicious the coconut in this recipe was not very pronounced. My husband said he needed more coconut flavor. Perhaps a drop of coconut extract would do the trick. After the success I had with this recipe I am looking forward to baking up more madeleine recipes in the future.

Coconut Madeleines
As seen on
Sugar and Spice, Originally from Ina Garten

1 1/2 tablespoons melted butter, to grease the pans, plus 1/4 pound (1 stick) unsalted butter, melted and cooled
3 extra-large eggs, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/3 cup sweetened shredded coconut
Confectioners' sugar, 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 3 minutes, or until light yellow and fluffy. Add 1/4 pound of 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 soup 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. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners' sugar, if desired.


Cate said...

I've never tried making madeleines but I've always been intrigued by them. I love the idea of making them with coconut extract!

Laura said...

I was just looking at my madeleine pans yesterday thinking that I needed to make some. Perfect, thanks!

Spryte said...

Those look so delicate and delicious!

Jessica said...

They look perfect :)

h2babe said...

I have been thinking about making them myself, but haven't convinced myself that I should buy those pans! Yours look great!