Two months ago (almost to the day!), I married my best friend. Now, in just over a month, it's my BFF
To begin the celebrations, her mom threw a super fun bridal shower for her this last weekend, and I got to make dessert! ...and this super classy maid of honor couldn't let her be under-dressed for her big party. :)
I was very excited when Sydney's mom asked me to provide dessert for her shower! These are the ladies who bought me my epic Kitchenaid stand mixer as a wedding gift, so the least I could do would be to bake them some delicious goodies! I had a million extravagant ideas at first, from an epic cake to little wedding dress-shaped cookies all decorated with fun frosting. But ultimately I decided to go with these little coconut madeleines, as a simple yet elegant dessert.
I loved the idea of having little individual dessert items that people could just grab and eat, without the hassle of having to cut slices out of a whole cake. And the unfussy nature of these little goodies kept the mood happy and casual. They were a huge hit... with the light buttery flavor we all know and love in a good madeleine cake, and just a hint of exotic coconut. The addition of chocolate gave them an extra-special touch... just right for a special yet light-hearted occasion.
And the bridal shower was a blast! Thanks Angie for throwing a great party! And Sydney, I hope you enjoyed your day... can't wait to celebrate the big one with you soon!
adapted from Ina Garten at Food Network
yields 18-24 madeleines
3 large eggs, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
1 stick unsalted butter, melted and cooled
1 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup sweetened shredded coconut, plus extra for garnish
4 ounces good-quality chocolate for melting
1. Preheat the oven to 375 degrees F. Grease and flour the madeleine pan.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add the butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Stir in the coconut.
3. Spoon the batter into the prepared pan, filling each mold almost full. Bake the madeleines for 10-12 minutes, or until they spring back when pressed. Tap the madeleines onto a baking sheet lined with wax paper and allow to cool.
4. Melt the chocolate over a double boiler. Dip each madeleine halfway into the chocolate and place back onto the wax paper. Sprinkle with shredded coconut before the chocolate cools.