Coconut Vanilla Bean Madeleines

A while back I posted a recipe on chocolate rye madeleine (you can see that post here). As I was testing out that recipe, I wanted to create another one that was just as delicious but light enough that could let the buttery-ness really shine through. I asked myself what would go really well with butter and the answer I came up with was vanilla and coconut. That's how we end up here, with me sharing a coconut vanilla bean madeleine recipe with you.

Before we start, I must say that just like any other recipes on this blog, you really should put your own twists into it. You don't need to go all the way by experimenting with different flavor profiles if you are not yet comfortable. Adding a bit more of this or reducing some of that is a very good first step in mastering the art of baking (not that I have mastered this, I'm just saying it's important that you learn to trust your instincts).

Similar to the chocolate rye madeleine recipe, this one is also loosely based on Betty Hung's French Pastry 101. Please support the author by purchasing their book everywhere book is sold (preferably indie bookstores if you can).

Madeleines are best enjoyed warm so I should really hurry up and give you the recipe so you can enjoy one as soon as possible.

Ingredients (24-30 small cakes):

• 190g or 1 & 1/3 cup all purpose flour

• 8g or 2 & 1/4 tsp baking powder

• 3g or 1/2 tsp salt

• 150g or 3/4 cup granulated sugar

• 1tsp vanilla bean paste (or vanilla extract)

• 3 large eggs (room temp)

• 80g or 2/3 cup sweetened shredded coconut

• 113g or 1 stick butter (melted and cooled)

• 80g or 1/3 cup milk (room temp)

• Powdered sugar for dusting (optional)

Instruction:

1. Whisk together the all purpose flour, baking powder and salt.

2. Beat eggs, sugar and vanilla bean paste with a whisk till frothy.

3. Fold dry into wet, until everything is just mixed. Over-mixing will result in tougher cakes.

4. Mix in the shredded coconut, melted butter and milk until it forms a cohesive mass. Again, don't over mix here!

5. Now to the tough part, we need to rest these for at least 2 hours or overnight.

6. When ready to bake, preheat oven to 500F.

7. While the oven is preheating, we need to prepare the madeleine pan. Generously butter the pan and coat it with flour. Tap out excess to leave behind a light coating. You can use butter spray here too (I usually do).

8. Spoon or pipe the refrigerated batter into each mold. I usually fill this 3/4 of the way. If you fill it up more or less, that will change how many madeleines you get and how long you should bake them for. Use thy own judgement. I trust in you.

9. Bake at 500F for 3 mins.

10. Lower temp to 400F for 6-7 mins.

11. Unmold onto a wire rack to cool slightly.

12. Dust with powdered sugar. Totally optional.

13. You should have enough batter to make at least one more batch so wash and dry the pan thoroughly before repeating step 6-12.

14. Eat while warm.

Find my short 30-second step by step video on Instagram or Tiktok!