Back in January I posted a throwback on Instagram of my Chocolate Chip Madeleines and ever since I have wanted to make some more.
I have really been enjoying white chocolate lately and decided with some leftover white chocolate chips and desiccated coconut that this combination had to be the next set of madeleines.
I would apologise to all the coconut haters out there but in my opinion your taste buds just are not as superior as mine are.
I love coconut and have been wanting to add it to one of my bakes for a while but could not decide which one. I am glad I choose this combination.
Now you could happily use milk or dark chocolate chips if you preferred but the combination of white chocolate and coconut really go well together.
These madeleines are super light and fluffy and defiantly should be eaten warm in my opinion because fresh madeleines just taste better.
These little shell shaped cakes went down well, and I will defiantly be making these again even if they are just for me to enjoy.
The added white chocolate and coconut on the bottom of the shells just add some extra to these little cakes.
White Chocolate and Coconut Madeleines
- 2 Eggs
- 85 g Golden Caster Sugar
- 1 tbsp Runny Honey
- ½ tsp Vanilla Extract
- 100 g Plain Flour
- 1 tsp Baking Powder
- 75 g Unsalted Butter
- 50 g White Chocolate Chips
- 50 g Desiccated Coconut
- 25 g White Chocolate melted
- Preheat the oven to 240C/220C fan/gas 7. Grease a Madeleine tin with some butter.
- Whisk the eggs with the sugar, honey, vanilla and salt in a large bowl for 5-8 minutes until very pale and at least doubled in volume, using an electric whisk.
- Sift over and fold in the flour and baking powder, then the melted butter and chocolate chips and half of the desiccated coconut. Cover and chill for an hour or two, or overnight.
- Give the chilled mixture a good stir and fill the moulds by three quarters with a heaped teaspoon.
- Place the cakes in the oven and bake for 4 minutes. Then turn the oven down to 190C/170C fan/gas 5 and continue baking for another 3-5 minutes until domed and risen in the centre, the mixture is set and the edge of each cake is golden
- Run a knife around the edge of each one. Once cooled, dip in some melted white chocolate and the rest of your coconut.