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
Yield 12 Madeleines
Dark Chocolate Coconut & Lime Madeleines
- 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)
- 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.