Every night around 8:00pm, I start to settle down.

It’s honestly my favorite part of the day. I usually get in my pajamas, grab my computer, cuddle up on the couch with a hot cup of tea and sit down to write my blog post for the following day. 

I’m totally a night owl, so I like to set the mood, light a candle, cozy up and really connect with you guys over a cup of evening tea. But let’s get real, did tea time even happen if coconut madeleines weren’t involved? NOPE

Okay basically, I’m not the best baker so I was a little nervous about baking these cookies, but you guys, you really can’t go wrong.

They are as basic as basic gets in terms of baking. Just grease that pan really well, & those cookies will just pop out, NO FUSS, and they only take about 30min to make, soooooo easy.. 

I’m not really a heavy dessert person, but I do like a little something with my tea which is why coconut madeleines are literally my favorite. & what better way to enjoy them tonight than by sharing the recipe with you all. 

Okay here we go… 

Ingredients:

 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.

Grab a madeleine pan & spray it throughly with baking PAM. 

In the bowl of an electric mixer with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes.

Next. add 1/4 pound of butter (aka the best part) and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula.

Next, stir in the coconut.

With a spoon, drop the batter into the pan, filling each shell almost full.

Bake the madeleines for 10 to 12 minutes, or until they spring back when pressed.

Tap the madeleines out onto a cooling rack & allow to cool. Finally dust the coconut madeleines with confectioners’ sugar.

Now grab a cup of tea & enjoy! xx Aubrey

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Recipe from Ina Garten