Lemon and Coconut Madeleines

Lemon and Coconut Madeleines




Makes 12

Time: 1 hour


  • 50g coconut oil
  • 50g plain flour
  • 50g caster sugar
  • 1 egg
  • ¼ tsp baking powder
  • ½ lemon, zest and rind

For the decoration

  • 3 tbsp Lemon curd
  • 50g Desiccated coconut


  1. Put the coconut oil into a small pan and melt over a low heat.
  2. Pre-heat the oven to 180C. Brush a 12-hole madeleine tin (or a muffin tin) with a little coconut oil to grease. Sprinkle a little flower over the tin to coat the moulds, then turn the mould upside down to tap out the excess flour.
  3. Put the sugar and egg into a bowl and beat with an electric whisk until pale and fluffy.
  4. Add the baking powder, lemon zest, lemon juice, flour and melted coconut oil. Fold everything together with a spatula until smooth and then leave to rest for 20 minutes.
  5. Carefully pour the mixture into the prepared tin. (If using a madeleine tin you’ll want to fill it up to jus below the top of the mould). Then put the madeleines in the fridge to rest for 1 hour.
  6. Bake the madeleines in the oven for 8-10 minutes until golden brown. Leave them to cool in the tins for 2 minutes and then turn them out onto a wire rack.
  7. Whilst the madeleines cool prepare the topping. Put the lemon curd into a small pan and heat gently to loosen. Pour the lemon curd into a small bowl. Put the desiccated coconut into another small bowl.
  8. Pick up one of the madeleines and dip the base in the lemon curd and then in the desiccated coconut. Repeat with the rest of the madeleines. Enjoy!

Thanks for reading!

Emma x

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