French Food Friday...Coconut Almond Madeleines

recipe and photo from here

Apologies for the lateness of this post but I got waylaid with guests. I love making madeleines and am always on the look out for a new recipe. If you love coconut, you will love this recipe.

Coconut Almond Madeleines

Prep time:
Cook time:
Total time:
Recipe type: Breakfast
Cuisine: French
Serves: 5-6
  • ⅔ cup(80 gram) all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup(100 g) sugar
  • ½ teaspoons grated lemon(I used lime)
  • 2 large eggs
  • 1 teaspoon Almond extract
  • 1 teaspoon Vanilla flavor
  • 6 tablespoons unsalted butter, (85 gram, 3 ounce)melted and cooled
  • 2 tablespoons( 1 ounce, 28grams) unsalted butter or Baking spray (madeleines pans)
  • ½ cup sweetened shredded coconut flakes
  • pinch of salt (optional)
  1. Bake ½ cup coconut flakes in the oven on 350 degrees, for about 10 minutes until some parts turn brown. Let it cool
  2. Thoroughly butter and flour the madeleine pans or just use a baking spray
  3. In a small saucepan, melt the 6 tablespoons of butter( I just microwave it) Let cool to room temperature
  4. Shift together the flour, salt and baking powder. Then, add the baked coconut flakes to the dry ingredients. Set aside.
  5. In a large bowl whisk together the eggs, sugar and lime zest, using a hand mixer or you may use a stand mixer, until pale and slightly thickened, about 3 to 5 minutes.
  6. Using a rubber spatula, fold the dry ingredients gently into the egg mixture making sure you do not to deflate the egg mixture.
  7. Gradually add cooled melted butter in steady stream, beating just until blended.
  8. 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.
  9. 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.

bon vendredi à tous, Leeann x


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