Coconut Madeleines Recipes

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COCONUT MADELEINES



Coconut Madeleines image

from Barfoot Contessa...Wanted to put this here for safe keeping as I think these would be great for Christmas

Provided by CIndytc

Categories     Dessert

Time 25m

Yield 24 madeleines

Number Of Ingredients 11

1 1/2 tablespoons melted butter, to grease pans
1/2 cup unsalted butter, melted and cooled
3 extra-large eggs, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/3 cup sweetened flaked coconut
confectioners' sugar (optional)

Steps:

  • Preheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of the butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Stir in the coconut.
  • With a soup spoon, drip the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners sugar, if desired.

Nutrition Facts : Calories 103.5, Fat 5.8, SaturatedFat 3.5, Cholesterol 42.7, Sodium 45.1, Carbohydrate 11.5, Fiber 0.2, Sugar 6.2, Protein 1.5

MADELEINES



Madeleines image

Provided by Food Network

Categories     dessert

Number Of Ingredients 7

1/2 cup granulated sugar
2 large eggs
Grated rind of one lemon
4 ounces (one stick) butter, melted
3/4 teaspoon baking powder
3/4 cups all purpose flour
1/4 teaspoon salt

Steps:

  • Preheat oven to 375. Beat sugar and eggs together until thoroughly blended. Add lemon rind and melted butter. Mix to blend. Sift together dry ingredients. Add all at once to egg mixture. Stir just to blend. Allow mix to sit at room temperature for approximately 10 minutes. While mix is resting, generously butter Madeleine molds. Spoon mix into molds, filling approximately 3/4 full. Bake approximately 15 minutes or until edges are golden brown. Turn over immediately onto cooling screen. Wipe out each mold cavity, rebutter and fill again until desired number or all mix is used. Store in airtight container until ready to use.;

ENGLISH MADELEINES



English madeleines image

Give these French classics the British tea party treatment by baking the coconut sponges in a cone shape and serving with cherry jam glaze

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 1h35m

Yield Makes 6

Number Of Ingredients 8

100g butter , softened, plus extra for greasing
200g desiccated coconut
140g caster sugar
140g plain flour
1 large egg
140g full-fat coconut yogurt (we used Yeo Valley Greek-style)
85g glacé cherry , finely chopped
140g cherry jam

Steps:

  • Heat oven to 160C/140C fan/gas 4. Grease 6 x 120ml madeleine moulds (see tip, below). Put 50g of the coconut in a food processor with the sugar and whizz until the coconut is as fine as the sugar. Tip into a mixing bowl with the butter, flour, egg and yogurt, and whizz with an electric whisk until smooth. Stir in the cherries, then divide between the moulds. Sit on a baking sheet and bake for 35-45 mins until a skewer poked in comes out clean. Cool for 10 mins, then turn out from the tins to cool completely.
  • Heat the jam in a pan or microwave, then sieve to remove the cherry lumps. Tip the remaining coconut onto a plate. Trim any wonky bottoms of the madeleines so they sit flat. Brush a thin coating of jam over each and roll in the coconut to cover. Will keep in an airtight tin for up to 2 days.

Nutrition Facts : Calories 641 calories, Fat 38 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 53 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

CINNAMON MADELEINES



Cinnamon Madeleines image

Rich, buttery cookie.

Provided by Dee

Categories     Desserts     Cookies

Yield 6

Number Of Ingredients 7

2 eggs
1 cup white sugar
1 cup all-purpose flour
⅛ teaspoon ground nutmeg
¾ cup butter, melted and cooled
½ teaspoon almond extract
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (180 degrees C). Spray madeleine molds with non-stick spray.
  • In a double boiler, heat eggs and sugar stirring constantly; whipping in as much air as possible. Remove from heat, let cool.
  • Stir in flour add remaining ingredients.
  • Fill madeleine molds with a generous amount of batter, but don't spread it out. Bake until lightly browned; approx. 15 minutes. Cool one minute, remove to racks to cool completely. *Extracts can be varied and spices changed to suit tastes. Sprinkle with powdered sugar or dip in chocolate.

Nutrition Facts : Calories 433.9 calories, Carbohydrate 49.6 g, Cholesterol 123 mg, Fat 24.9 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 15.1 g, Sodium 187.2 mg, Sugar 33.5 g

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