Coconut Madeleines

Madeleine is the name of my niece whom I adore. It is also the name of 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 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.

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 use coconut for added depth, but Madeleines can have any number of flavors from raspberry to chocolate, truthfully, almost anything can work.

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 shape. Financiers use egg whites and no raising agent like baking powder, while Madeleines use whole eggs and baking powder. Financiers are traditionally rectangular, compared to the scallop shell shape of a Madeleine.

The History of Madeleines

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

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 easily 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 serve these golden little tea cakes warm with a cup of tea. I prefer mine with coffee, as a breakfast treat.