These Gluten-Free Coconut Madeleines are the perfect mini treat for coffee, tea, or dessert! They are dipped in white chocolate and toasted coconut and since they are made with coconut four, they are Gluten-Free!
Jump to:
- Why I Love This Recipe
- Key Ingredients for Gluten-Free Madeleines
- How to Make These Delicious Gluten-Free Cookies
- What to Expect From This Batter
- What if I don't have a Madeleine pan?
- How to Melt White Chocolate in the Microwave
- How to Toast Coconut in the Microwave
- How to Store Madeleines
- More Coconut Recipes to Check Out:
- Coconut Madeleines
Why I Love This Recipe
I love this recipe because it creates the most delicious, moist, and flavorful mini cookie cakes that are perfect for a dessert or a treat with tea or coffee. They also happen to be gluten-free, like my Gluten-Free Skillet Cookie, which is perfect if you have anyone with dietary restrictions.
Dipping these mini treats in white chocolate is optional, but highly recommended so that you can get the toasted coconut to stick. Once you try these delectable madeleines, you are going to want to make them all the time.
Key Ingredients for Gluten-Free Madeleines
- Coconut Flour: Coconut flour is a gluten-free alternative to traditional wheat flour. While you don't get a lot of coconut flavor from the flour, you do get a dense and moist cake.
- Honey: Honey adds natural sweetness and a subtle floral note to the madeleines. It also helps to keep the cookies moist and tender.
- Coconut Extract: Coconut extract is used to intensify the coconut flavor in the madeleines.
- Coconut Oil: Coconut oil is used to add moisture and richness to the madeleines.
- Sweetened Coconut Flakes: Sweetened coconut flakes, when toasted, add a delightful crunch and nutty flavor to the madeleines.
How to Make These Delicious Gluten-Free Cookies
1. Mix coconut flour, baking powder, and salt in a bowl; set aside. Whisk eggs and sugars on high until pale and fluffy, 6-8 minutes. Sift in half the flour mixture, mix, then fold in the rest along with melted butter, honey, and coconut extract.
2. Cover and place in the refrigerator for 2 hours. Once chilled, preheat the oven to 350°F. Remove the batter from the fridge and let it sit on the counter for about 10 minutes. While waiting, prepare your madeleine pan with butter.
3. Spoon the batter into the pan, filling each mold. You will need to use your finger to fill the mold and get the top as smooth as possible.
4. Bake until the edges are brown, about 10-12 minutes. Remove the madeleines from the pan and cool on a rack.
What to Expect From This Batter
After I started this recipe I quickly realized this was not a traditional madeleine batter. The batter will be very thick, almost paste-like, which is what you want.
What if I don't have a Madeleine pan?
To make true madeleines you need a madeleine pan. But don't fret! If you don't have one, you can use a mini cupcake pan and get the same delicious result, just with a different shape.
How to Melt White Chocolate in the Microwave
In a microwave-safe bowl, add the white chocolate chips and microwave at 30-second intervals until melted and smooth, stirring in between. Stir in the coconut oil, a little at a time, to thin out the chocolate for dipping.
After dipping the cookie in the white chocolate, place it on wax paper and immediately sprinkle with toasted coconut. Allow the chocolate to fully set and then enjoy!
If you are dairy-free, you can easily substitute dairy-free chocolate for these yummy cookies!
How to Toast Coconut in the Microwave
Yup, you read that right, you can toast coconut in the microwave. This is my favorite way to toast coconut and the only way I do it now.
All you do is place sweetened coconut on a microwave-safe plate and cook for 1 minute in the microwave. Remove the plate from the microwave and stir the coconut around.
Put the plate back into the microwave for 20-30 second intervals, stirring after each time to even out the cooking. This will take about 4-5 minutes total. Store any leftover coconut in an airtight container.
How to Store Madeleines
Store any leftover madeleines in a sealed container in the refrigerator for 2-3 days. Make sure the cookies have cooled completely before storing them to avoid any condensation.
More Coconut Recipes to Check Out:
If you get a chance to make these Coconut Madeleines, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Coconut Madeleines
Equipment
- madeleine pan
- stand mixer or hand mixer with mixing bowl
- extra mixing bowl
Ingredients
- 1 cup coconut flour
- ½ teaspoon baking powder
- 1 pinch kosher salt
- 3 large eggs, room temp
- ½ cup sugar
- 1 tablespoon brown sugar
- ½ cup unsalted butter, melted plus a little more for pans
- 1 tablespoon honey
- ½ teaspoon coconut extract
- ¼ cup white chocolate chips
- 1 teaspoon coconut oil
- ½ cup sweetened coconut flakes, toasted **see notes for toasting in the microwave
Instructions
- Place the coconut flour, baking powder, and salt in a mixing bowl and mix together to combine and then set aside. Add the eggs and both sugars to a mixer or a different bowl and whisk on high speed until pale and fluffy, about 6-8 minutes.
- Sift ½ the flour mixture into the sugar mixture and mix in with a spatula. Add the rest of the flour mixture and fold in. Continue to fold in the melted butter, honey, and coconut extract. The batter will be very thick and sticky, almost like dough. Cover and place in the refrigerator for 2 hours.
- Preheat the oven to 350°. Remove the batter from the fridge and let it sit on the counter for about 10 minutes. While waiting, generously butter the madeleine pan.
- Spoon the batter into the pan, filling each mold completely. You will need to use your finger to fill the mold and get the top as smooth as possible. These won't be completely smooth 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 them from the madeleines from the 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 the chocolate to fully set and then enjoy! Store in an airtight container in the fridge for 2-3 days.
Notes
- If you don't have one, you can use a mini cupcake pan and get the same delicious result, just with a different shape.
- To toast coconut in the microwave, place the sweetened coconut on a microwave-safe plate, and cook for 1 minute. Remove from microwave and stir around. Put back into the microwave for 20-30 second intervals, stirring after each time to even out the cooking. Be careful, it's hot!!!
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Cindy Mom the Lunch Lady says
I love that you made these with coconut flour and dipped them in white chocolate. Coconut and white chocolate are among some of my favourite foods/flavours. Thank you on the tip about toasting coconut in the microwave. I will definitely try it!
Emily says
Once you try toasting coconut in the microwave you will want to do it all the time, it's so easy!
Gina Abernathy says
All of my favorite ingredients and then topped with white chocolate--please and thank you!