Recently I went to a houseware shop, just to look around. But you already guessed it. How can I just “look around” in a shop full (and I mean FULL) of kitchen utensils, gadgets, props of all kinds? In the end, I did buy a few things and among these was a madeleine pan. I already have a pan for mini madeleines (that’s what I used to make my Olive and Walnut Mini Madeleines, but when I saw the “normal” size pan, I HAD to have it. Back in my kitchen I looked in the fridge and pantry and saw lime and coconut… that are always a great combo. So, here you have some delicious Lime and Coconut Madeleines. These are soft, moist, lime-y and coconutty and are perfect as an afternoon tea snack or even for breakfast. They are easy to make, so don’t be intimidated by their French name! 😉 Try them and let me know what you think! Enjoy!
Lime and Coconut Madeleines
The recipe for soft and moist Lime and Coconut Madeleines, perfect as an afternoon tea snack or even for breakfast.
- 80 gms – 2.8 oz. sugar
- 90 gms – 3.2 oz. flour
- 1 tsp baking powder
- 2 eggs
- 40 gms – 1.4 oz. shredded coconut
- Zest of 1 lime
- 1 tsp honey
- 50 gms – 3.5 tbsp butter melted and cooled
In a bowl, mix the flour, baking powder and shredded coconut and keep aside.
Whisk the eggs and sugar until the sugar has dissolved.
Add the honey and lime zest and whisk to combine.
Add the flour and coconut mixture and whisk to combine.
Grease the moulds with melted butter and coat with a little flour. Put the pan in the freezer for 5 minutes so that the butter hardens again. This will help you to unmould your madeleines.
Bake in a preheated oven at 200°C – 390°F for 6 to 8 minutes.
Dust with icing sugar, extra shredded coconut and lime zest just before serving.