For me it’s not uncommon for my cravings to align with how I’m feeing or rather how I want to feel. That’s the case for the inspiration for this recipe.
Awhile back I’d bought a madeleine cookie sheet, for mini ones, the perfect size to accompany a nice glass of tea. (Or for you to indulge on several and not feel TOO bad about it.)
I wanted something that felt beachy and tropical. A mini-getaway for my taste buds if you will. Looking around my kitchen on what I could use to make this happen, it came time to utilize my stock of coconut flakes and key limes!
3 large eggs, at room temperature
2/3 cup granulated sugar
1/8 rounded teaspoon salt
1 1/4 cup flour
1 teaspoon baking powder
Zest of 4-5 key limes
2 1/2 tbsp ground (finely) coconut flakes
9 tablespoons unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds
Prepare the madeleine tin with the melted butter, dust with flour, set aside in the freezer to chill until you’re ready. (Now would be a good time to also melt the butter for the batter.)
Using a mixer, combine the eggs, sugar, and salt until the mixture is thick.
Combine the flour, coconut flakes, and baking powder. Sift into egg mixture and fold in using a spatula.
In the cooled melted butter add the lime zest, then drizzle into the batter, slowly, still folding with the spatula.
Cover the batter completely and let it rest in the fridge for at least 1 hour.
Preheat the oven to 425 degrees.
Fill the molds 3/4 of the way full and then bake for 7-8 minutes or until golden brown. (This time may vary since I used a mini madeleine tin mine required a shorter period. These cook quickly so I recommend setting a timer for 5 minutes and then just hanging in the kitchen and keeping an eye on them until their golden brown. Plus those dishes have to get washed at some point, right?)
Once their golden brown, remove them from the oven pop them out onto a rack to cool.