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
  1. 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.
  2. In a medium bowl, whisk together flour, shredded coconut, baking powder, and salt. Add flour mixture to egg mixture, folding just until combined.
  3. 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.
  4. Position oven rack in top third of oven. Preheat oven to 375°. Spray 6 (20-well) miniature madeleine pans* with baking spray with flour.
  5. 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.
  6. Bake until hump on madeleines springs back when touched, 5 to 7 minutes. Let cool in pans for
  7. minutes. Remove from pans, and place on a baking sheet lined with parchment paper. Let cool completely.
  8. 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.
  9. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/coconut-madeleine-clamshells/