Coconut Almond Madeleines – luscious bite-sized light sponge cakes with crispy edges heightened with coconut and almond flavor. Perfect after snacks or some “me time” break. You’ll be popping with this one after the other. Amazingly addictive!
While visiting a bakery am always tempted to buy madeleine cookies, they are close to the register and always very appealing. I know, they purposely put these golden little cakes to tempt me. For the most part, I fall prey to this temptation, but other times, I think of how quickly and easy it is to make them at home and that always saves me some money.
For a while now, I have been meaning to bake this buttery cakes, but kept putting it off, because of other commitments. I usually make the basic madeleine recipe, but this time, I wanted to heighten it up with shredded coconut and almond flavor. The end result is, amazingly tasty Madeleine’s, bursting with flavor.
Madeleine’s are small sponge cakes, light – with crispy edge. What makes these cakes luscious is that the batter is baked in a special shell-shaped mold pan. With ridged indentation that gives them their classic shell shape. me.
In this recipe, I used flour, butter, sugar, coconut, baking powder and flavored the cookies with almond, vanilla and lime .I let them rest for about 20 minutes before baking it, although the recommended time is between 30 minutes to 24 hours.
These French sponge cakes are usually served with tea or coffee. I eat mind for breakfast, dessert and in between.
Watch How To Make It
Coconut Almond Madeleines
- 1/2 cup sweetened shredded coconut flakes
- 2 tablespoons (91 ounce, 28 grams) unsalted butter or Baking spray , for the madeleines pans
- 6 tablespoons (85 gram, 3 ounce) unsalted butter , melted and cooled
- 2/3 cup (80 g) all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs
- 1/2 cup (100 g) sugar
- ½ teaspoons grated lemon , I used lime
- 1 teaspoon Vanilla flavor
- 1 teaspoon Almond extract
- pinch of salt optional
- Bake ½ cup coconut flakes in the oven on 350 degrees, for about 10 minutes until some parts turn brown. Let it cool.
- Thoroughly butter and flour the madeleine pans or just use a baking spray.
- In a small saucepan, melt the 6 tablespoons of butter ( I just microwave it). Let cool to room temperature
- Shift together the flour, salt and baking powder. Then, add the baked coconut flakes to the dry ingredients. Set aside.
- In a large bowl whisk together the eggs, sugar, vanilla , almond and lime zest, using a hand mixer or you may use a stand mixer, until pale and slightly thickened, about 3 to 5 minutes.
- Using a rubber spatula, fold the dry ingredients gently into the egg mixture making sure you do not to deflate the egg mixture.
- Gradually add cooled melted butter in steady stream, beating just until blended.
- Preheat the oven to 375 degrees. Using a spoon and rubber spatula, drop a rounded tablespoonful of batter into each Madeleine indention about ¾ full. You need 2 madeleine pans.
- Bake the madeleine’s for 12 to 14 minutes, until they spring back when pressed. Tap the madeleine out onto a baking pan lined with parchment paper and let it cool. Dust with coconut flakes, if desired.