Selfie Cooking – Coconut and Almond Flour Madelines

Some little beauties that Proust would be proud of.

Joanna Harkins

November 30, 2013 | Cake | December 2013

photo 3 copy

What you’ll need:

  • Four regular sized eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • One stick melted butter brought to room temperature
  • One cup all-purpose flour OR one cup almond flour if you want to add a little extra somethin’
  • 1/2 teaspoon baking powder
  • One pinch of salt
  • As much sweetened shredded coconut as your heart desires, but i’d recommend about 1/3 cup
  • Approximately 1 1/2 tablespoons butter to grease the pans
  • Madeline pans! Hey, you gotta spend money to make money, or something.

Mise en place – things to do before you start cookin’:

  • Preheat oven to 375 F
  • Melt your one stick of butter over low heat (don’t burn it!) and let cool to room temperature, and don’t let it solidify again.
  • Grease and flour your madeline pans so they look like this:


Now you’re ready to go!

Using a regular electric stand mixer or hand mixer, beat together the eggs, sugar, and vanilla until they’re a light yellow color and have a fluffy, bubbly, consistency (about 3 minutes on medium speed). It will look like this… appetizing, eh?

photo (6) copyNext, add your melted butter and mix together gently (this should probably be done by hand with a rubber spatula as opposed to with the electric mixer as not to over-beat the mixture). Then sift together your flour, baking powder, and salt into the batter. Add the coconut. Mix just until combined and there are no large lumps remaining.

photo 3

Looking good. They should probably just put you on Chopped already.

Now, back to the pans! Using a large spoon or ice cream scooper, drop the batter into the pans until each shell is just barely alllllmost full.

photo (6) copy 2Bake for 10 – 12 minutes, until you start to see the edges getting brown.

photo 1Once the 10 – 12 minutes you’ve spent reading The Future Issue and anxiously awaiting your creations is up, grab them out of the oven and voila! They should look all beautiful and golden brown…

sebastianEnjoy with a cup of tea if you read too much French literature in high school.


Joanna Harkins

Joanna just graduated from NYU with a degree in Food Studies and French. She hopes to one day be a big fancy restaurant critic/food writer/ the next Oprah. Her interests include Elvis Costello, diners and hoarding magazines.

Be the first to comment.

Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>