I have been in love with madeleines ever since I started making raspberry ganache madeleines by Baking A Moment. It was a busy weekend and I was hosting an event in college, where I needed to share a chocolate baked goodie. So my good friend, a purveyor of good eats, sent me Allie’s recipe. And it truly was the perfect recipe. But for most of the year, raspberries are not in season. And as much as I love berries, I’d rather not pay triple the price in the winter when I can enjoy fresh, local raspberries in the summer.
Anyway, what I really wanted to share is that I’ve taken a coconut twist on that awesome chocolate madeleine, made it 2 steps easier to create Coconut-Chocolate Dipped Madeleines. And between Valentine’s to Christmas parties, this coconut madeleine is versatile for all occasions. It’s rich and filling, and a perfect crowd pleaser without making a fancy layer cake. No longer do you need to go to the store to get madeleines that are each in their separate packaged plastics. Your friends will be wowed by these fresh madeleines!
Coconut-Chocolate Dipped Madeleines
Ingredients
- 3 large eggs
- 2/3 cup white sugar
- 1/2 tsp vanilla extract
- 3/4 cup unbleached, all purpose flour
- 1/4 tsp cinnamon
- 1/2 cup cocoa powder
- 8 Tbsp unsalted butter, melted
- 1/2 cup chocolate chips, melted
- 1/2 cup shredded coconut
Instructions
- Prepare the madeleine pan. Butter the molds and place the pan in the fridge to chill.
- Cream the eggs and sugar with a mixer on high speed until light and fluffy. Add in the vanilla.
- In a separate bowl, sift and mix the dry ingredients (flour, salt, cinnamon, cocoa).
- Fold in half of the flour mixture into the egg mixture. Then fold in the melted butter. And lastly, the flour mixture again.
- Chill the batter in the fridge until stiff, up to 1 hour.
- Preheat oven to 375ºF.
- Remove pan and batter from fridge and spoon the batter into the molds. Gently help spread out the batter so they barely reach the tops of the molds.
- Bake for 12 minutes, until cake springs back when touched.
- Cool in pan before transferring to a wire rack. Repeat baking a second batch if you only have 1 pan.
- To decorate, first place the melted chocolate into one bowl and the coconut on a separate plate.
- Dip the thinner top edge of each madeleines into the melted chocolate. And roll the chocolate-covered side on the coconut. Let it dry on parchment paper on a wire rack. Repeat the dipping processes for all madeleines. If the chocolate gets too hard to dip, heat it up again, as frequently as necessary.
- Let the madeleines cool to room temperature, until the chocolate is set.
Notes
- Chocolate madeleines based on Baking A Moment’s Recipe
- A madeleine pan is necessary to make madeleines or else it’ll just be another cake.
- When melting chocolate, the best method is to use a double broiler. Chocolate in the top and boiling water in the bottom of 2 stacked pots. If microwaving, check every 10-15 minutes to stir and make sure the chocolate doesn’t burn.
Did you make this recipe?
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