We all know that candy bar- the one with coconut and almonds surrounded in chocolate. Right? You totally know what I’m talking about. It’s one of my favorites. Definitely in the top 10, anyway, since my absolute favorites are anything with caramel.
I made these with very finely chopped almonds, almond extract, toasted coconut and melted semi-sweet chocolate chips. I should probably also say I made these after shoveling for about an hour and a half, so at that point I was ready to throw everything in my cabinet into some kind of baked goods.
The restraint I showed is amazing.
Madeleines and scones are two of my favorite things, and I definitely don’t make them enough. Get yourself a madeleine pan, guys. Trust me. You can even make savory madeleines! Like these I made last year with onion, cheddar and dill. The sky is the limit!
I kept these simple, really. You can throw anything in madeleines. Or dip them or roll them in just about anything.
JOY-FULL MADELEINES
Ingredients:
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1 large egg, room temperature
- 3/4 almond extract
- 6 tablespoons unsalted butter, plus 2 tablespoons for the pan
- 1/4 teaspoon salt
- 1/4 cup very finely chopped/crushed almonds
- 1/2 cup shredded coconut, toasted
- 1/2 cup semi-sweet chocolate chips
- 1/2 teaspoon vegetable shortening
Directions:
- Preheat your oven to 350 F. Mix the flour and salt in a small bowl. Set aside.
- Melt the 6 tablespoons butter in a small pan. Pour into a medium sized bowl and let cool Meanwhile, melt the remaining 2 tablespoons and brush the madeleine pan with it.
- When melted butter is cooled slightly, whisk the sugar into it. Then add the egg and the almond extract. Add this mixture to the flour mixture and whisk to combine.
- Stir the crushed almonds in until just combined. Spoon the batter into the madeleine pan, making sure the pan has been well greased with butter first.
- Bake for 12- 14 minutes or until the edges are just golden brown. Remove from the oven and allow to cool on a wire rack for 5 minutes. Invert pan and let cool thoroughly before dipping in chocolate.
- While madeleines are cooling, melt your chocolate chips in a small pan or pot or in the microwave. Add the shortening and whisk, remelting if necessary. The shortening will help the texture of the chocolate and make it easier to dip.
- Using a wire rack over parchment, dip the ends or tops of the cooled madeleines in the chocolate, then lay on the rack and sprinkle with toasted coconut. Repeat until finished. Let cool and dry completely and then enjoy!
DO NOT ATTEMPT TO REMOVE THESE FROM THE PAN UNTIL THEY ARE 100% COOLED. They’re very delicate when hot/even slightly warm. Trust me. I had casualties.
I’m playing Taps right now as I look at two broken madeleines. Be ye not so stupid.
Soundtrack: Freak Nasty “When I Dip You Dip” is playing over and over in my head. ‘Cause of the dipping… in the chocolate…
Sources & credits: Glass prep bowls; Williams-Sonoma, madeleine pan; Sur La Table.
I'm Marilla. A 30-something artist, hobby baker, home canning enthusiast, gardener, DIY-er, wife, mommy of a baby boy and dog mom (to another baby boy) from New York. 
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