Latest post

Coconut Madeleines

Coconut Madeleines

Madeleine is the name of my niece whom I adore. It is also the name one of my favorite French sweet treats.  By definition, a Madeleine (or petite Madeleine) is a traditional small cake from the northeast region of France.  Often referred to as a cookie in the United States, Madeleines are actually very small sponge cakes (thus they’re listed under “cakes” on my blog) with a distinct and recognizable scalloped shape which is acquired from the the traditional molded baking pan that is used to make the.  The batter used to make these tasty French treats is a Genoise cake batter, most similar to a traditional sponge case, but slightly lighter.  A subtle flavoring agent, such as ground nuts or citrus zest, is incorporated into the batter, but it’s subtle and never overpowering.

coconut Madeleines

What Does A Madeleine Taste Like?

Madeleines are in a category of their own if you ask me. These petite cakes have a lovely delicate texture. They are buttery, light and often flavored with hints of vanilla and lemon. In this recipe to use coconut for added depth, but Madeleines can have any number of flavors from raspberry to chocolate, truthfully, almost anything can work.

coconut Madeleines

Madeleines are often confused with another French favorite of mine called Financiers. Both Madeleines and Financiers are considered classic French tea cakes, but they are different both in taste and in shape. Financiers use egg whites and no raising agent like baking powder, while Madeleines use whole eggs and baking powder. Financiers are traditionally rectangular in shape, compared to the scallop shell shape of a Madeleine.

coconut Madeleines

The History of Madeleines

The first recipe for Madeleines appeared around the mid 18th century but it was not until the late 1700’s, when they began being sold at railway stations, that their popularity increased throughout France.  Tt did not take long before Madeleines to became a staple among the bourgeoisie class.  Because I love Madeleines and coconut so much, I thought it was time I develop my own recipe for this delectable French classic.

coconut Madeleines

The simplicity of Madeleines, combined with their distinct scalloped shell shape, make these iconic French treats stand out among any cookie you put them up against. They can easy be dipped or drizzled with melted chocolate if desired, but if you ask me, they need nothing more than a light dusting of confectioners’ sugar on their pillowy tops to look and taste perfect to me. The French saver these golden little tea cakes warm with a cup of tea. Personally, I prefer mine with coffee, as a breakfast treat.

Coconut Madeleines

January 19, 2018
: 12
: 10 min
: 8 min
: 18 min
: easy

By:

Ingredients
  • 1/2 cup organic, unsweetened, shredded coconut, finely chopped
  • 1/2 cup all-purpose flour, plus additional for coating pan
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 7 Tablespoons unsalted butter, melted, slightly cooled and divided
  • 2 eggs, lightly beaten
  • 1/3 cup sugar
  • 1 1/2 Tablespoons brown sugar
  • 1 teaspoon honey
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • Confectioners' sugar, for dusting
Directions
  • Step 1 Using a kitchen mixer, such as a Cusiniart, fitted with a blade attachment, add the coconut and mix on high till finely chopped, about 1 minute.
  • Step 2 In a small mixing bowl add the flour, chopped coconut, baking powder and salt. Mix well and set aside.
  • Step 3 In a medium size mixing bowl add almost all the melted butter, (reserving about 1 Tbsp. for brushing the pan), eggs, regular and brown sugars, honey, lemon zest and vanilla extract. Using a whisk, mix well. Add the four mixture to the butter mature and gently mix to blend.
  • Step 4 Preheat the oven to 375 degrees F. Brush the Madeleine pan with melted butter and lightly flour. Tap off an any excess flour. Place about 1 tablespoon of batter into each Madeleine well. Place in the oven and bake for 8-9 minutes until firm to the touching lightly brown.
  • Step 5 Allow to cool slightly before dusting with confectioners sugar.

Follow my blog with Bloglovin


Soup Recipes

Cioppino Seafood Stew

Cioppino Seafood Stew

Ina Garten’s authentic Cioppino is outrageously good and truthfully, I wouldn’t change a thing about it. Cioppino, a classic tomato-based seafood stew loaded with shrimp, cod, mussels, scallops and clams, is a healthy stew (or soup) that’s surprisingly easy to whip up in just about 

Wedding Soup With Meatballs

Wedding Soup With Meatballs

Its original name in Italian is minestra maritata, which translates to “wedding soup”. But some say a more appropriate name would be, “wedded broths”—as in leafy green vegetables (minestra) blended with meat (maritata). The marriage in this soup isn’t referring to the marriage between two people, like 

Pasta E Fagioli Soup

Pasta E Fagioli Soup

Pasta e fagioli is one of the most famous dishes in the entire Italian repertoire. This well-known rustic soup is a nourishing dish that falls somewhere between a soup and a pasta. Pasta e fagioli is a traditional meal with a rich history and is incredibly worthy of making at 

Chicken Kreplach Soup

Chicken Kreplach Soup

Chicken kreplach soup is a dish my husband has asked me to develop for a while now. Kreplach (pronounced krep-lakh) or “krepel” if singular, is the Yiddish name for the traditional triangular pieces of dough filled with ground meat or chicken, similar to dumplings. Also known as “Jewish wontons“, kreplach, just 

Sweet Pea Soup With Pesto

Sweet Pea Soup With Pesto

Back to posting after a lovely week spent away with my family. I am so thankful for the ability to safely reunite after so many long and challenging months apart. If you have been separated from loved ones, I hope you have had some special