Resembling a clam with a precious pearl on display, these whimsical confections are formed with delicate coconut madeleines as the “shells” and a lovely, sea foam-green frosting in the center. Pictured with our Tropical Pavlovas with Passionfruit Curd and Mango Swiss Roll.
Coconut Madeleine Clamshells
Serves: 60
Ingredients
- 3 large eggs, room temperature
- 2⁄3 cup granulated sugar
- 1 cup all-purpose flour
- 1⁄4 cup sweetened shredded coconut
- 1 teaspoon baking powder
- 1⁄4 teaspoon fine sea salt
- 10 tablespoons unsalted butter, melted
- 1⁄4 teaspoon coconut extract
- Coconut Frosting (recipe follows)
- Garnish: sugar pearls
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat together eggs and granulated sugar at high speed until volume builds and a ribbon-like consistency forms, approximately 10 minutes.
- In a medium bowl, whisk together flour, shredded coconut, baking powder, and salt. Add flour mixture to egg mixture, folding just until combined.
- In a small bowl, stir together melted butter and coconut extract. Fold butter mixture into batter in three additions until combined. Cover and refrigerate until completely chilled, at least 2 hours.
- Position oven rack in top third of oven. Preheat oven to 375°. Spray 6 (20-well) miniature madeleine pans* with baking spray with flour.
- Place batter in a pastry bag and cut a 1⁄2-inch opening in tip of bag. Starting at base of wells of madeleine pans, pipe batter, filling wells three-fourths full.
- Bake until hump on madeleines springs back when touched, 5 to 7 minutes. Let cool in pans for
- minutes. Remove from pans, and place on a baking sheet lined with parchment paper. Let cool completely.
- Spoon Coconut Frosting into a piping bag fitted with an open star tip (Ateco #821). Beginning at narrow end of madeleines, pipe frosting onto bump side of 60 madeleines. Place a remaining madeleine on top, hump side down, to make 60 madeleine sandwiches, pressing narrow ends together slightly. Serve immediately, or place in a single layer in an airtight container, refrigerate, and serve within a day at room temperature.
- Just before serving, garnish frosting of each with a sugar pearl, if desired.
Notes
*If only one pan is available, bake madeleines in batches, cooling pan slightly between each.
Coconut Frosting
Serves: Approximately 2 cups
Ingredients
- 1⁄2 cup unsalted butter, softened
- 2 1⁄2 cups confectioners’ sugar
- 1⁄4 teaspoon fine sea salt
- 1 tablespoon whole milk
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon coconut extract
- Blue food coloring*
Instructions
- In a mixing bowl, beat butter at medium speed until creamy, 2 to 3 minutes. Using a rubber spatula, scrape down sides and bottom of bowl. Reduce speed to low and gradually beat in confectioners’ sugar and salt until combined. Beat in milk, vanilla extract, and coconut extract. Increase speed to medium-high and beat until light and fluffy. Beat in just enough food coloring to achieve desired hue. Use immediately.
Notes
*We combined a small amount of teal and cornflower blue food coloring on toothpicks to achieve the sea foam-green color for the frosting.
