English Madeleines
These delightful cherry coconut madeleines are the perfect treat for any occasion. With a lovely blend of flavors and textures from the desiccated coconut, juicy cherries, and creamy coconut yogurt, these madeleines are a delightful balance of sweet and tropical notes. Finished off with a charming coconut coating, each bite is a heavenly taste of paradise.
— Constant Cookbook
Ingredients
- 100g butter , softened, plus extra for greasing
- 200g desiccated coconut
- 140g caster sugar
- 140g plain flour
- 1 large egg
- 140g full-fat coconut yogurt (we used Yeo Valley Greek-style)
- 85g glacé cherries , finely chopped
- 140g cherry jam
Instructions
- Heat oven to 160C/140C fan/gas 4. Grease 6 x 120ml madeleine moulds (see tip, below). Put 50g of the coconut in a food processor with the sugar and whizz until the coconut is as fine as the sugar. Tip into a mixing bowl with the butter, flour, egg and yogurt, and whizz with an electric whisk until smooth. Stir in the cherries, then divide between the moulds. Sit on a baking sheet and bake for 35-45 mins until a skewer poked in comes out clean. Cool for 10 mins, then turn out from the tins to cool completely.
- Heat the jam in a pan or microwave, then sieve to remove the cherry lumps. Tip the remaining coconut onto a plate. Trim any wonky bottoms of the madeleines so they sit flat. Brush a thin coating of jam over each and roll in the coconut to cover. Will keep in an airtight tin for up to 2 days.
Cook Time
50M
Prep Time
PT45M
Yield
Makes 6
Nutrition
- Calories: 641 calories
- Fat Content: 38 grams fat
- Saturated Fat Content: 28 grams saturated fat
- Carbohydrate Content: 68 grams carbohydrates
- Sugar Content: 53 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.4 milligram of sodium
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