Coconut-Chocolate Dipped Madeleines
Perfect finger-food dessert or snack!
Servings: 24 madeleines
Cost: $2
Ingredients
- 3 large eggs
- 2/3 cup white sugar
- 1/2 tsp vanilla extract
- 3/4 cup unbleached, all purpose flour
- 1/4 tsp cinnamon
- 1/2 cup cocoa powder
- 8 Tbsp unsalted butter, melted
- 1/2 cup chocolate chips, melted
- 1/2 cup shredded coconut
Instructions
- Prepare the madeleine pan. Butter the molds and place the pan in the fridge to chill.
- Cream the eggs and sugar with a mixer on high speed until light and fluffy. Add in the vanilla.
- In a separate bowl, sift and mix the dry ingredients (flour, salt, cinnamon, cocoa).
- Fold in half of the flour mixture into the egg mixture. Then fold in the melted butter. And lastly, the flour mixture again.
- Chill the batter in the fridge until stiff, up to 1 hour.
- Preheat oven to 375ºF.
- Remove pan and batter from fridge and spoon the batter into the molds. Gently help spread out the batter so they barely reach the tops of the molds.
- Bake for 12 minutes, until cake springs back when touched.
- Cool in pan before transferring to a wire rack. Repeat baking a second batch if you only have 1 pan.
- To decorate, first place the melted chocolate into one bowl and the coconut on a separate plate.
- Dip the thinner top edge of each madeleines into the melted chocolate. And roll the chocolate-covered side on the coconut. Let it dry on parchment paper on a wire rack. Repeat the dipping processes for all madeleines. If the chocolate gets too hard to dip, heat it up again, as frequently as necessary.
- Let the madeleines cool to room temperature, until the chocolate is set.
Notes
- Chocolate madeleines based on Baking A Moment’s Recipe
- A madeleine pan is necessary to make madeleines or else it’ll just be another cake.
- When melting chocolate, the best method is to use a double broiler. Chocolate in the top and boiling water in the bottom of 2 stacked pots. If microwaving, check every 10-15 minutes to stir and make sure the chocolate doesn’t burn.