Honey & Coconut Madeleines
Prep time
Cook time
Total time
Daniel Boulud and David Lebovitz
Serves: 40
  • 110g flour
  • 10g dessicated coconut
  • 1 tsp baking powder
  • pinch of salt
  • 2 eggs
  • 80g sugar
  • 85g butter
  • 20g (1 tbsp) honey
  • icing sugar, for dusting
  1. Whisk flour, coconut, baking powder and salt in a small bowl, just to combine.
  2. Using an electric beater or stand mixer on medium high, whisk eggs for 30 seconds then gradually add sugar. Continue to whisk until pale and thick - or to the ribbon stage - about 5-6 minutes.
  3. Fold the flour mixture through the egg mixture until combined.
  4. Melt the butter then add the honey and stir. Add the butter to the batter and fold through.
  5. Cover batter and chill until using - at least an hour is preferable.
  6. Preheat oven to 200C. Butter or use cooking spray to grease a madeleine tin.
  7. Fill each indentation about three quarters full, then bake for 5-8 minutes for mini madeleines - I think mine are mini but I'm not sure. They are cooked when the centres are risen and spring back when pressed.
  8. Serve warm, dusted with icing sugar.
Recipe by A Kitchen Cat at https://akitchencat.com.au/honey-coconut-madeleines/