I should coco! - Coconut and Lemon Curd Madeleines

I should coco! - Coconut and Lemon Curd Madeleines

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I’ll be honest, I’ve been slapping coconut oil on my face

for as long as I can remember, and it is indeed as good a moisturiser and

restorative as my previous moisturiser, if not better, which, when I discovered this, was brilliant and

disappointing rolled into one. It's brilliant when I think on one hand of the money I now save by buying coconut oil and putting that on my dressing table

instead of the (expensive) moisturiser that I had been sucked into buying by

promises of eternal youth. My savings now go towards my not insubstantial

collection of Kurt Geiger shoes, which is very pleasing, but the cloud that goes with this particular silver lining is my thinking of the copious amounts of money I

had spent in the years gone by on 'posh' moisturiser which in turn led me to lament the ‘Kurt Geigers’ that

could have been mine if I had been a bit more savvy. Life can be cruel.

But my recent discovery of cooking with coconut oil has been

a revelation. A bit of reading around led me to discover that coconut oil had

been the ‘go to’ oil for cooking and baking, before we discovered the horrors

of hydrogenated, manufactured fats and indeed like many other naturally derived oils, coconut

oil had long been a beauty/health staple too by those in the know. Win. Win. So,

for no real logical explanation, I decided to celebrate my much improved

knowledge by making madeleines.

Regular readers to this blog will know that I am a Francophile,

pure and simple. That being the case, it is surprising that my madeleine pan,

bought at Super U in a pretty Dordogne town one balmy summer when I was young,

beautiful and carefree, before such pans were ever readily available here, has had

about three airings in all the time I have owned it. Despite my lack of effort, madeleines are a cinch to

make, as long as you are vigilant because like most ‘biscuity’ types, blink and

they are burned.

Newly inspired, I decided to make coconut and lemon curd madeleines, which are

loosely based on the idea of placing a dollop of something in the middle of the

raw madeleine mix. I’d seen it done with Nutella, but with my coconut vibe, I

thought that the sharp lemon tang would be a great foil to the mellow, nutty coconut.

So, I set off to work, replacing the requisite amount of butter for VitaCoco coconut

oil and adding about 50g of desiccated coconut, a pinch of salt and a teaspoon orange

flower water (I was thinking citrus…) to a well-established madeleine recipe

that I had cut out of a French cookery magazine in the dim and distant past. The

result was, even though I say so myself, pretty damn good. It was a good thing

that madeleines don’t really keep very well and need to be eaten within a few

hours of baking. Marcel Proust used to dip his stale madeleines in his tea;

Lola, Finn and Phill snaffled these before I had managed to put the kettle on.

There can be no better recommendation in my mind.

And if you don’t like lemon curd, what about lime curd for a

totally tropical vibe? Or a dollop of raspberry jam? Now, Coconut and raspberry:

Let me just think about that for a moment. Or you could visit www.swearbyit.com for some more great


This recipe is an entry into the #swearbyit challenge with

Vita Coco. Find more great coconut oil recipes and tips on using coconut oil at


Coconut and Lemon Curd Madeleines


  • 3 large eggs
  • 130g caster sugar
  • 1 tbsp honey
  • 1tsp orange flower water (optional)
  • 100g Vita Coco Coconut Oil, softened,( but cooled if you
  • 50g desiccated coconut
  • 150g plain flour
Read the whole recipe on Lola and Finn's mum