Yesterday was Saturday and around our house, we love Saturdays! It’s typically the one day in the week when we put our chores and daily responsibilities aside and enjoy filling up the day with fun activities and experiences with The Redhead. Sometimes, we’ll visit the park, go to a festival, go swimming or have friends over – yesterday, though, The Redhead was very excited that we were going to do two things: paint and make her favorite cookies!
We set up a painting party out on the porch with a giant tarp, a canvas and about a million brushes and let her go to town!
In the meantime, I made these simple cookies as a treat after all her hard work! The ingredients for Madelines are really simple – not a lot of fuss or special trips to the store needed if you have eggs, sugar and flour around.
I use a Madeline pan that I bought very inexpensively at Home Goods a year or so ago – it’s a special pan that holds the dough, which is actually the consistency of thick cake batter, and forms the dough into a classic Madeline shape – kind of seashell looking mold.
Madelines are a light, kind of spongy cookie that isn’t too sugary – it’s a great base for getting creative with flavors and additions because the flavor of the madeline, itself, is so mild. I’ve made these in an orange and a lemon version, using a little juice and zest, so today when I opened the pantry I just grabbed and used what I had a lot of – coconut – and threw some in!
Madelines are simply delicious in their plain state, but I like to make them a little extra-special by dipping the tips in chocolate. I use my own half and half mix of milk chocolate and a bittersweet, dark chocolate but really any type of chocolate that you enjoy will work fantastically!
The Redhead loves getting in on the blog photo-action…especially when cookies are involved, so of course, I had to let her give them the final taste test and critique (and by the expression and the chocolate on her cheek, I’m guessing she like them!):
Here’s the Recipe!
- 1 1/2 tablespoons melted butter, to grease the pans, plus 1/4 pound (1 stick) unsalted butter, melted and cooled
- 3 extra-large eggs, at room temperature
- 2/3 cup sugar
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup sweetened shredded coconut
- Confectioners’ sugar, optional
Preheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Stir in the coconut.
With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool.
For chocolate tips, melt 1 cup of your favorite chocolate over a double-boiler. Remove chocolate from heat and dip the tip of each cookie in the warm chocolate. Set cookie on parchment until chocolate cools and hardens – approximately 1 hour.