Coconut madeleines

I guess I’m really getting old. Things I did not care for now bore me to death.

I remember when bands and singers came up with a new album – there would be one song to be played (to exhaustion, sometimes) at radio stations, and the musicians would perform this song in TV shows and such. After a while, they would do the same with another song, and that is how things would work.
Now I turn on the radio and there are 10 Rihanna songs going on. If her managers – and Jay Z, for that matter – think this is going to make us love her, it’s not working, At least not for me, because I can’t stand her any more. I want her to take that silly, pretentious video – does she think she is Silverchair? – and go sing somewhere else. Maybe in a rainy place, so she can use her umbrella. :)

But there is something that never bores me – madeleines. And this time I made coconut ones.

Coconut madeleines
from Sticky, Chewy, Messy, Gooey

2 large eggs
2 large egg whites
1/3 cup (67g) granulated sugar
1 teaspoon vanilla extract
1 cup (140g) unbleached all purpose flour
1 cup (140g) confectioners’ sugar, sifted
pinch of salt
¾ cup (170g or 1 ½ sticks) unsalted butter, melted an cooled
¾ cup (68g) sweetened shredded coconut

in a large bowl, using a large wire whisk, gently beat the eggs, egg whites, granulated sugar, and vanilla together until smooth.

Sift the flour, confectioners’ sugar and salt together into a medium bowl, then fold into the batter. Finally, fold the melted butter and coconut into the batter until completely smooth. The batter should look fairly thin. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. After chilling, the batter should be thick and very firm.

Position a rack in the middle of the oven and preheat to 190ºC/375°F. Generously butter two madeleine pans and sprinkle with flour, tapping out the excess. Fill each shell mold with about 1 tablespoon of batter, depending of their size – I filled mine up to ¾ of their capacity, eyeballing it.
Place the pan on a baking sheet and bake until the madeleines are firm and golden brown with a small hump in the center, 10-12 minutes.

Transfer the madeleines to a wire rack, popping them out with the tip of a sharp paring knife, and let cool – it’s important to unmold them right after the oven because they might stick to the pan once cool.

Makes 24