Baker by Nature

A Baking Blog by Ashley Manila

Dark Chocolate Dipped Coconut & Lime Madeleines + A Madeleine Baking Pan Giveaway

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

 

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Dark Chocolate Coconut & Lime Madeleines

Prep

Cook

Inactive

Total

Yield 12 Madeleines

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

  1. Preheat oven to 350 degrees (F).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pour the batter into a large spouted measuring cup, then pour the batter into the molds, filling each mold 2/3 full.
  7. Bake the madeleines for about 10 minutes, or until the edges of the madeleines are golden brown.
  8. Remove from oven and unmold immediately. Cool on a wire wrack completely.
  9. For Chocolate Coating and Assembly:
  10. 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.
  11. 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.
  12. Let cookies come to temperature for at least 20 minutes before serving.

Courses Dessert

Cuisine French

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Comments

  1. Laura (Blogging Over Thyme) says

    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!!

    Reply

  6. Alice // Hip Foodie Mom says

    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!

    Reply

  7. karen k johnson says

    love madelines!!! so do my daughters! but love this idea with the lime and chocolate…yum
    it is a “gotta try” for me.

    Reply

  10. Maddy says

    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!

    Reply

  14. Shannon says

    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! 🙂

    Reply

  15. Christine @ Cooking with Cakes says

    I love that you share my love of coconut!! The madeline’s covered in them look absolutely delightful 🙂

    Reply

  19. Paula says

    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!!

    Reply

  27. Candace Swan says

    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!!

    Reply

  45. KatherineJ says

    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

    Reply

  60. Emma says

    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!

    Reply

  61. Lily says

    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!

    Reply

  62. natalie yeoman says

    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

    Reply

  64. casey says

    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?

    Reply

    • bakerbynature says

      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!

      Reply

  67. Ebon Talifarro says

    Hey, I’m Ebon Talifarro, my class (8th grade) wants to interview you, would you have time to answer a few questions?

    Reply

  68. Geneva says

    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.

    Reply

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