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
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Coconut Almond Madeleines
Ingredients
- 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
Instructions
- 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.
Nutrition Information:
Elizabeth says
This recipe was a HUGE hit.. I actually added a little bit of almond flour because I didn’t have the extract and it was soooo good
Laura says
These look great!
I don’t have the right pan – do you think I could use a mini-muffin pan? Any guesses about cooking time?
Thank you for your wonderful recipes. I make them all the time.
ImmaculateBites says
Hi Laura! They taste great too! Yes, you can use a mini-muffin pan. Baking time will be about 15 minutes, until they spring back when pressed or an inserted toothpick comes out clean. Do let me know how it works out for you. Happy Baking :)!
Suzanne Syme says
Hi Imma,
I would like to make these but I can’t eat all purpose flour, what can I use instead. Please.
Suzanne.
imma africanbites says
Hi. I haven’t tried replacing the all-purpose flour here with another one. Bt the closest alternative I could think of would be the almond flour. Please do let us know how it turned out for you. Thank you.
Ayoub Sadi says
Wow! I finally get to know about it!
Thanks for this…!
ImmaculateBites says
Awesome! Glad it was helpful.
barbara says
these are just perfect the way they are. i used lemon zest and un sweetened coconut to ehich i simply added a pinch of sugar. zgotgeous, litr golden and spongy. Made about 18 (less thsn 1 1/2 pans. I am serving with covonut rum ice cream!
ImmaculateBites says
OH MY! I Sooo Want to try this combo now. Sounds Delicious!!!
L.slokoski says
You forgot to mention where the almond and vanilla extracts go. Could you please explain?
ImmaculateBites says
My bad! It goes with the eggs. Recipe updated.
fawah says
Hi Imma,
I don’t where to begin but all I know is your are a goddess and I am addicted to your site. I have tried most of the receipe from cakes, fish roll, chinchin to mbongo and I succeeded in cooking all of them well at first try. Now I tried out this Madeleine receipe and had some difficulties cos here in my country we just have flour and I don’t know if it’s different from all purpose flour. Then when I used 2/3 cup flour the cake is just too soft. Also on the recipe you mention salt but didn’t say the quantity to use. Thanks a million u are truly a six star chef and teacher too
ImmaculateBites says
Aww Thanks Fawah! All purpose flour is the same as regular flour. I think the culprit might be the measurements. You have to be precise with it. Can you do weights inside of cups?