A Beautiful Mess: Coconut Flour Madeleines
These coconut flour madeleines started out as a test and ended up being so good I decided to share my experiment. Dipped in white chocolate and toasted coconut, these mini treats are AMAZING with coffee or just by themselves! Oh, and they are gluten-free.
Two things were going on when I tried this out:
1. I was craving madeleines because I saw a photo of one on Instagram and remembered I had a madeleine pan somewhere.
2. I’ve been challenging myself to clean out my pantry before buying more stuff. We all have those random things that just sit there and never get used, I’m trying to use mine up!
As I was getting my ingredients together to make some classic madeleines, I stumbled upon the coconut flour in my pantry. I have no idea why we had this or what it was for but I decided I needed to use it.
I don’t want to go on and on before sharing the recipe because that’s why you are here, but I will say after I started this recipe I quickly realized what I thought I was making was not happening…meaning a traditional madeleine batter. I continued on anyway, thinking I would be dumping these in the garbage and was pleasantly surprised at how they turned out. More on that after the recipe!
This recipe is for 12 large madeleines. You need to refrigerate the batter for 2 hours so plan ahead!
- madeleine pan
- 1 cup coconut flour
- ½ tsp baking powder
- 1 pinch salt
- 3 large eggs, room temp
- ½ cup sugar
- 1 tbsp brown sugar
- ½ cup unsalted butter, melted plus a little more for pans
- 1 tbsp honey
- ½ tsp coconut extract
- ¼ cup white chocolate chips
- 1 tsp coconut oil
- ½ cup sweetened coconut flakes, toasted you can do this in the microwave! (see notes)
- Place coconut flour, baking powder, and salt in a bowl and mix together to combine. Set aside.
- Add eggs and both sugars to the mixer and whisk on high speed until pale and fluffy, about 10 minutes.
- Sift ½ the flour mixture into a bowl and mix in with spoon or spatula. Add the rest of the flour mixture and fold in. Continue to fold in the melted butter and then honey and coconut extract. The batter is very thick and sticky. Do not expect a regular madeleine batter, it's almost like a dough.
- Cover and place in the refrigerator for 2 hours.
- Preheat oven to 350. Remove batter from the fridge and let sit on the counter for about 10 minutes.
- While waiting, generously butter madeleine pan.
- Spoon batter into molds, filling each completely. You will need to use your finger to fill the mold and get the top as smooth as possible. These won't be perfect on the bottom, so don't try to get them perfect in the pan.
- Bake until the edges are brown, about 10-12 minutes. Remove from pan and cool on a rack
- While cookies are cooling, melt chocolate in the microwave at 30 seconds intervals until smooth, stirring in between. Keep stirring and add oil a little at a time to thin out chocolate for dipping.
- After dipping or frosting, place on wax paper and immediately sprinkle with toasted coconut.
- Allow chocolate to fully set and then enjoy! Store in an airtight container in the fridge for 1-2 days.
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