Hiya folks! So, do you guys remember a few weeks ago when I made that big ol’ hunky Dark chocolate chunk coconut lime pound cake? Well, somebody (all fingers point to the girl behind the screen typing) ate the very last slice from the freezer stash last week (sheds tear)… and well, I figured we probably needed another chocolate/coconut/lime fix ASAP, right?
I almost made another cake creation when my madeleine tin LITERALLY fell on my head (damn small apartment and overhead shelves…), and I was like “WHOA. This must be a sign from above. I better make some madeleines! I will make some madeleines. Just um… can we not drop anything else on my head. Sheesh!”. It was an experience.
And so, after that little chat with myself (crazy…? Me? Noooo), I got right to work zesting those limes, melting that chocolate, and toasting that coconut.
I tried to stick pretty close to my basic madeleine recipe, but I did swap out some of the butter in favor of coconut oil, and added lime zest obviously, instead of lemon or orange which is typically found in these delicate little cookie cakes.
The result was a vibrant little shell shaped sponge cake that not only looked gorgeous (these pictures really don’t do them justice!), but also tasted like a million bucks! And by a million bucks, I mean they tasted both buttery and full of light coconut flavor; lightly laced with pops of lime, and richly coated in an irresistible robe of dark chocolate. You want them in your life. That’s a fact 😉
Oooooh. And! Guess who’s giving away ANOTHER pan today? That’s right. ———> THIS girl. I figured y’all might not have one, and like the chance to ya know, win one. Soooo, same deal as yesterday, just leave a comment to be entered. And an additional comment if you follow me on any social media outlets. I’m giving away 3 of these pans, and the contest is open till March 1st. Good luck, sweets! xoxoxo
Dark Chocolate Coconut & Lime Madeleines
Ingredients
- 1 stick unsalted butter (4 ounces) + more for buttering the pan
- 1/4 cup coconut oil (2 ounces)
- 3/4 cups all-purpose flour
- 4 large eggs, at room temperature
- 1/4 teaspoon fine-grain sea salt
- 3/4 cups sugar
- zest of two large limes
- 1 teaspoon vanilla extract
For Chocolate Coating:
- 1 cup semi-sweet or dark chocolate chunks, chopped
- 2 tablespoons coconut oil
- 1 cup toasted coconut (optional)
Instructions
- Preheat oven to 350 degrees (F).
- Melt the butter in a small pot over medium heat until it's just starting to brown and give off a nutty aroma, about 8 minutes Stir in coconut oil and then cool the butter mixture to room temperature while you're preparing your other ingredients.
- Generously grease the madeleine mold - making sure you get in all the little ridges - and dust with flour, tapping out any excess flour that may be easily removed. You can also use a cooking spray that has flour in it to make things easier.
- Place the eggs and salt in the body of an electric mixer fitted with the whisk attachment. Whip on high speed until VERY thick - you're looking for the eggs to double or triple in volume - approximately 3 minutes. Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip for another 3 minutes or until mixture is thick and almost ribbony. Fold in the lime zest and vanilla, mixing just until combined.
- Sprinkle the flour on top of the egg batter, and gently fold in. Now fold in the butter/oil mixture. Only stirring enough to bring everything together.
- Pour the batter into a large spouted measuring cup, then pour the batter into the molds, filling each mold 2/3 full.
- Bake the madeleines for about 10 minutes, or until the edges of the madeleines are golden brown.
- Remove from oven and unmold immediately. Cool on a wire wrack completely.
For Chocolate Coating and Assembly:
- Melt chocolate and coconut oil in a double boiler or in a small sauce pan over VERY low heat until chocolate is completely melted and can be whisked smooth; whisk mixture until VERY smooth.
- Dip the bottom of each madeleine into the chocolate, then gently dip in toasted coconut if using. Transfer cookies back to the cooling wrack once dipped. After all the cookies have been dipped, transfer the cooling wrack to set for at least 30 minutes, or up to 4 hours.
- Let cookies come to temperature for at least 20 minutes before serving.
These are beautiful Ashley! I love madeleines–for some bizarre reason, I happened to love the ones that used to be sold at Nordstrom’s cafe (in the early 90’s) and would always force my mom to buy me as many as she would allow me to eat in one sitting. Sadly, I do NOT own a madeleine pan though 🙁 Fun giveaway!!
You had me at dark chocolate dipped. 🙂
These are so gorgeous! I love the combo of chocolate, citrus, and coconut.
I’ve never made madeleines since I don’t own a pan. I’d love one though!
I am a FB fan
Ashley!!
I love these Dark Chocolate Coconut & Lime Madeleines!!! and I SO want to win the madeleine baking pan!! My daughter’s name is madeline and whenever we go to Starbie’s, I always buy her one .. but I need to make these for her at home!!! love!
love madelines!!! so do my daughters! but love this idea with the lime and chocolate…yum
it is a “gotta try” for me.
This coconut/chocolate/lime combo is just amazing. Your madeleines look so beautiful. This is one pan I actually have but have never used!!
Love lime and chocolate together 🙂 These look delicious! I have always wanted to make madeleines!
These look delicious! My name is Madeleine, so when I was younger, my mom would always bake madeleines for my birthday. I’d love a pan so I can carry on the tradition!
I’d love to make my own Madeleines! The ones from Starbucks just don’t quite cut it.
So glad that madeline tin fell on your head, because these look delicious! I love citrus in the winter, gives me hope for spring.
I have always wanted to make my own Madeleines! These look delicious!
WOW!! I love madeleines and love this recipe but do need a pan to make them in. 😉 These sound like little fantastic pina colada treats. MMMMMM. Even without a madeleine pan, I may still try to wing it and make them… Improv baking! 🙂
I love that you share my love of coconut!! The madeline’s covered in them look absolutely delightful 🙂
These are beautiful and I love the flavor combo. Now I’m craving that cake AND these cookies!
The Madeleines look amazing! I could eat a pan of them myself!!
I love Madeleines! They are as cute as they are delicious!
My MIL makes madeleines all the time and they are so good!! I would love to have a pan. Liked on FB and Pinterest! Thank you!!
Lime and coconut is one of my favourite combinations 🙂
I love madeleines! And I would LOVE to have a pan of my own to make some! Great giveaway!
Coconut and lime is one of my favorite flavor combinations! And these cookies are so pretty!
Oooh, I want that pan!
Very pretty. I love your combination of coconut and lime. Chocolate, too?!? Yum.
I’ve never made Madelines before. One of these pans would be the perfect motivation to try!
Ashley, these look wonderful, lime and chocolate? Why not! I must get one of those pans.
I am a new fan of madeleines and am anxious to try your recipe. They look amazing!! I would love to win one of the baking pans..I will put it to good use!!
Why have I never had these cookies?!? I adore the chocolate with the citrus! Very fun!
Wow yum! These look really delicious, Ashley! Madeleines totally remind me of mermaids (it’s the shape…)… is that weird? Oh well, the madeleines make up for any weirdness around here 😉
These look so good! Any Cookie is good dipped in chocolate! Thanks for sharing!
I follow you on Facebook, Twitter, and Pinterest!
Love how you put the proverbial lime in the coconut with these madeleines and the dipped them in chocolate. Beyond yum!
They look delicious!!
What a delightful recipe! Would love to bake it in my first ever apartment! (Just graduated college, whoohoo!)
I love all of the different versions. My sister got me to try these in high school
Yum, these sound absolutely amazing! Would love to give them a whirl with this pan! 🙂
I never think to buy a Madeleines Pan, then I see a great recipe and wish I had one!
These cookies look good enough to EAT! Yum!
i’d love to win! i’ve never made madeleines before but they are so good 🙂
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i want to eat those madeleines!
i’m also a fan on fb, follow on twitter and pinterest.
Ohmygoodness…I’ve always wanted to try making these but I’ve never had a pan to do so. I tried making them once in a muffin tin. It was so sad and all wrong 🙂
Very cool giveaway, and I’m amazed how many Madeleine recipes there are. Endless varieties. who knew?
Thanks,
KatherineJ
You put the lime in the coconut (remember that?) and dip it in chocolate – oh yes!
I follow you on Facebook where I am Margot Core.
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I follow you on Pinterest where I am Margot Core.
I follow you on instagram where I am @margotcore
Love baking and love your recipe. Thinking about trying this weekend.
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I’d love to be entered into the giveaway. Thanks!
These look really good! Would love to win the pan so I could make them!
I follow you on twitter, facebook, and pinterest! Hope I win a pan!
I love madeleines! They are like little cakes, but there is still that cookie aspect. My daughters once polished off an entire box from Sugar Bowl Bakery in one sitting. It was very, very frightening. Guess I’ll just have to keep these chocolate-coconut-line ones to myself!
Wow, these sound great! It’s been so long since I’ve had a good madeleine. I’ve never made them before, but yours turned out so beautifully! Here come the cravings!
i would love these i love baking i want to go to college for pastry arts this would help me learn to make more stuff
Did someone win this yet?
🙂
soooo…these looked too delicious to pass up so i pinned them and made them a few days ago; and i’m sad to say, this will go down in history as my first pinterest fail! i have no idea what went wrong but i’ve made madelelines before and they came out great. the other recipe i used had less eggs and less butter/oil and were more fluffy and cake-like (like how you photos look!) but this time, they were egg-y and oily and so very sad looking. i’m not sure if i whipped the batter too long or not long enough or if it was something else entirely…any ideas?
Hi Casey. I’m so sorry to hear this recipe didn’t work out for you. I’m honestly not sure what went wrong for you. Perhaps you didn’t whip the eggs long enough? That is a very important step. I will re-test the recipe this weekend, but I make these all the time and they’re always a hit. Did your batter look like the batter in my photos? My batter was very creamy and not at all oily. I hope we can figure out what went wrong!
Mmmmmmm! I am so gonna make these!
These look so delicious. I would love to make these with my kids
Hey, I’m Ebon Talifarro, my class (8th grade) wants to interview you, would you have time to answer a few questions?
Hi Ebon. Sure! Just shoot me an email!
I doubled the recipe and two days later they are all gone! These were a real hit with my family. I’ll definitely be making these again to bring to the office.
Yay! So happy to hear it, Geneva! It’s been way too long since I’ve made this recipe… thanks for reminding me 😉