Coconut madeleines with chocolate are small French shell-shaped cakes with a buttery crumb, a hint of coconut, and a dip or drizzle of dark chocolate. Chilling the batter helps create their characteristic hump, while toasted coconut and a chocolate finish add flavor without masking the delicate cake.
Ingredients
- ½ cup (113 g) unsalted butter, plus a little extra for the pan
- 2 large eggs, at room temperature
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ cup (60 g) all-purpose flour, spooned into the cup and leveled
- ¼ cup (25 g) unsweetened finely shredded coconut, plus 2 tablespoons (10 g) for topping
- ½ teaspoon baking powder
- ¼ teaspoon fine salt
- 3 ounces (85 g) dark chocolate, roughly chopped
- 1 teaspoon (5 ml) neutral oil or refined coconut oil, optional, for a smoother chocolate coating
Instructions
- Brown the butter: Melt the butter in a small saucepan over medium heat. Continue cooking, swirling the pan, until the bubbling eases and the milk solids turn golden with a nutty smell, about 4–6 minutes. Pour into a heatproof bowl, scraping in the browned bits, and cool until warm but not hot, about 10 minutes.
- Mix the batter: In a medium bowl, whisk the eggs and sugar for about 2 minutes, until pale and slightly thickened. Whisk in the vanilla. In a separate bowl, stir together the flour, ¼ cup (25 g) coconut, baking powder, and salt. Fold the dry ingredients into the egg mixture just until no dry streaks remain. Fold in the warm browned butter in a steady stream; stop as soon as the batter looks uniform.
- Chill: Cover the bowl and refrigerate the batter for 1 hour. This resting time firms the butter and helps the cakes rise into their familiar domed shape. Avoid leaving the batter at room temperature while the oven heats.
- Heat the oven and prepare the pan: Set a rack in the center and preheat the oven to 400°F (200°C). Lightly butter the wells of a 12-well madeleine pan, including the ridges, then dust lightly with flour and tap out the excess. If using a nonstick pan, still grease it; madeleines can cling in the shell grooves.
- Fill and bake: Spoon about 1 tablespoon of chilled batter into each well. Do not spread it to the edges; it will settle as it bakes. Bake for 8–10 minutes, until the edges are golden and the centers spring back lightly when touched. The cakes should be fully set, with no wet batter in the middle.
- Release and cool: Let the pan stand for 2 minutes, then gently loosen each cake with a small offset spatula or butter knife and turn them out onto a wire rack. Cool completely before adding chocolate so the coating sets neatly.
- Dip in chocolate: Melt the chopped chocolate in a heatproof bowl over a pan of barely simmering water, ensuring the bowl does not touch the water, or microwave in 15-second bursts, stirring between each. Stir in the optional oil for a thinner, glossier coating. Dip the fluted end of each cooled madeleine, or drizzle chocolate over the top. Sprinkle with the remaining coconut while the chocolate is still wet. Let set at room temperature for about 20 minutes, or refrigerate for 10 minutes.
Tips
- Weigh the flour if possible. Too much flour makes these small cakes dry and can prevent the centers from rising properly. If measuring by cups, spoon the flour into the cup and level it rather than scooping directly from the bag.
- Keep the browned butter warm, not piping hot, when adding it. Hot butter can deflate the egg mixture; butter that has cooled and solidified is harder to fold in evenly.
- Use unsweetened shredded coconut for a balanced flavor. Sweetened coconut works in a pinch, but the cakes will be sweeter and the coconut may brown more quickly.
- If you do not have a madeleine pan, bake small portions in a greased mini-muffin pan. The cakes will not have shell ridges or the classic shape, and their baking time may differ, so start checking around 8 minutes.
Serving Suggestions
Serve the madeleines the day they are baked, when the edges are crisp and the centers tender. They pair well with coffee, black tea, or hot chocolate; for dessert, arrange them on a plate with berries or sliced pears. A light dusting of powdered sugar is optional, but add it before serving because it can dissolve against the chocolate.
Variations
For a brighter flavor, add ½ teaspoon (2.5 ml) finely grated orange zest to the eggs and sugar. For a deeper chocolate note, use semisweet chocolate or add 1 tablespoon (5 g) cocoa powder while keeping the chocolate coating. You can also use toasted coconut: toast the topping in a dry skillet over low heat, stirring until pale golden, then cool before sprinkling. Avoid replacing all the flour with coconut flour; it absorbs much more liquid and will not behave like wheat flour in this batter.
Storage and Reheating
Let the chocolate set completely, then keep the madeleines in an airtight container at cool room temperature for up to 2 days. Refrigerate within 2 hours if your kitchen is warm or the chocolate coating is becoming soft; refrigerated, they keep for up to 4 days, though the cakes will lose some tenderness. Bring them to room temperature for about 20 minutes before serving. Reheating is usually unnecessary; if you prefer them slightly warm, microwave an uncoated cake for 5–8 seconds, then add chocolate after it cools. For longer storage, freeze the uncoated cakes in a sealed freezer-safe container for up to 2 months; thaw at room temperature and dip once fully thawed.
Frequently Asked Questions
Why didn’t my madeleines form a hump?
The rise depends on chilled batter meeting a hot oven. Check that the batter chilled for the full hour and that the oven reached 400°F (200°C) before baking. An overfilled pan or batter that was stirred vigorously after chilling can also affect the shape.
Can I make the batter ahead?
Yes. Keep it covered in the refrigerator for up to 24 hours. If it has become very firm, let it stand for 5–10 minutes so it is easy to portion; do not warm it until runny. Bake as directed, checking for doneness at the usual time.
Can I use sweetened coconut?
Yes, but expect a sweeter result and slightly quicker browning. Keep the same quantity, and watch the cakes closely near the end of baking. Finely shredded coconut blends into the batter more evenly than large flakes.
Do I need to brown the butter?
No. You can simply melt the butter and cool it before adding it. Browning gives the cakes a toasted, nutty flavor that complements the coconut and chocolate, but plain melted butter still produces a tender madeleine.
Can I make these without a madeleine pan?
A mini-muffin pan is the easiest substitute. Grease it well and fill each cup only about halfway to two-thirds full. The cakes will be round rather than shell-shaped, so start checking at 8 minutes and remove them when set and lightly golden.
Can I prepare them gluten-free?
A cup-for-cup gluten-free baking flour blend that includes a binder is the most practical substitution. Results vary by blend, and the cakes may be a little more delicate; chill the batter as directed and release the cakes carefully. Do not substitute almond flour alone, as it will not provide the same structure.
Related
- Peking Duck With Steamed Buns: A Complete Home Recipe
- Peking Duck Calgary: A Crisp-Skin Home Recipe
- Peking Duck St. Louis, MO: A Crisp Home Recipe Guide
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).