Mini Coconut Madeleines

Crispy on the outside, soft on the inside with a punch of coconut, these mini madeleines are incredibly moreish.

Ingredients

• 100g butter (melted and cooled to room temperature)

• 100g plain flour

• 2 tbsps toasted shredded coconut

• ¼ tsp baking powder

• Pinch of salt

• ¼ cup white sugar

• ¼ cup brown sugar

• ¼ tsp vanilla essence

• 2 eggs (room temperature)

Method

1. Sift plain flour into a small bowl, add baking powder, salt and toasted shredded coconut. Mix lightly until combined.

2. In a mixing bowl, add eggs, white and brown sugar then whisk on high speed until the colour is pale and the mixture is silky whipped. It should have a ribbon-like consistency once done which takes around 5-7 minutes. Add vanilla extract then whisk on low for a minute until mixed through.

3. Add flour mixture to the wet mixture and combine well by folding through gently. Take your time here.

4. Add your melted butter (cooled to room temperature) to the batter and mix in gently.

5. Cover your batter and let it cool in the fridge for at least an hour. Tip: refrigerate your madaleine tray as well

6. Preheat your oven to 180°C at least 15 minutes prior to baking.

7. Grease your baking tray with either melted butter or olive oil.

8. Using a piping bag, pipe batter into each shell (around ½ teaspoon).

9. Bake for 5-6 minutes or until golden brown. Please keep an eye on your madaleines baking as you don’t want to over cook them. They will also continue to bake in the tray once taken out.

10. Serve as is or dust with icing sugar.

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