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Coconut Madeleines

A community recipe by CustardCookie

Not tested or verified by Nigella.com

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Introduction

Created for my Darling Husband who adores Coconut!

Ingredients

Serves: 12

Metric Cups

2 large eggs
100 grams caster sugar
75 grams butter (melted, cooled)
100 grams plain flour
3 teaspoons baking powder
½ lemon (zest of)
¼ teaspoon coconut essence
40 grams desiccated coconut

2 large eggs
4 ounces superfine sugar
3 ounces butter (melted, cooled)
4 ounces all-purpose flour
3 teaspoons baking powder
½ lemon (zest of)
¼ teaspoon coconut essence
1 ounce unsweetened shredded coconut

Method

Coconut Madeleines is a community recipe submitted by CustardCookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Whisk the eggs with the sugar until pale and fluffy. Add the cooled melted butter, and whisk until combined Sift the flour with the baking powder and slowly whisk this into the sugar, egg, butter mixture along with the Coconut Extract Finally add the dessicated coconut and lemon rind

Cover the bowl with cling film and leave to rest for an hour Butter and flour the madeleine tin and preheat oven to 170DegC 6. Whisk the mixture again and then spoon into prepared tin .

Bake for about 10 mins until risen and golden. Turn out onto cooling tray as soon as out of oven and dust with icing sugar

Cover the bowl with cling film and leave to rest for an hour Butter and flour the madeleine tin and preheat oven to 170DegC 6. Whisk the mixture again and then spoon into prepared tin .

Bake for about 10 mins until risen and golden. Turn out onto cooling tray as soon as out of oven and dust with icing sugar