Coconut Madeleine Cookies
Votes: 2
Time: 25 min.
Complexity: easily
Quantity: 24 pcs.
Complexity: easily
Quantity: 24 pcs.
French madeleines are scallop-shaped sponge cookies that have always been considered a highlight of tea parties. The hallmark of these cookies is their nutty flavor, most often almond, but coconut can be substituted for an even more unique aroma and flavor. Madeleines are traditionally baked in a shell-shaped mold, but if you don't have one on hand, you can use other shallow molds or even tablespoons. For a more festive look, dust them with powdered sugar before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 tbsp melted butter for greasing the pans + 110 g unsalted butter, melted and cooled
- 3 large eggs, room temperature
- 2/3 cup sugar
- 1 tsp vanilla extract
- 1 cup flour
- 1/4 cup cornstarch
- 0.5 tsp baking powder
- 1/4 teaspoon coarse salt
- 1/3 cup sweet coconut flakes
- Powdered sugar (optional)
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Recipes with similar ingredients: butter, eggs, sugar, vanilla extract, premium flour, starch, baking powder, coconut flakes, powdered sugar
Cooking the dish according to the recipe:
- Preheat oven to 190°C. Grease and flour madeleine cookie sheets thoroughly.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 110g of butter and beat until combined. Sift together the flour, cornstarch, baking powder, and salt, and fold into the batter with a silicone spatula. Fold in the coconut.
- Using a large spoon, fill the cookie cutters almost to the top with batter. Bake the cookies for 10-12 minutes until they spring back when pressed. Turn them out onto a parchment-lined baking sheet and let cool. Dust with powdered sugar, if desired.
Categories:
recipe / Party Dishes / Bakery / Desserts / Cookie / European cuisine / French cuisine / Ina Garten
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