Gluten-Free Coconut Madeleines
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!
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This recipe for Gluten-Free Coconut Madelines came about in an interesting way. They started out as an experiment and ended up being so good they were gone in one day!
I was craving madeleines because I saw a photo of one on Instagram. That made me remember I had a madeleine pan somewhere and set out to find it. I’m also always challenging myself to clean out my pantry before buying more stuff. As I was getting my ingredients together to make some classic madeleines, I stumbled upon the coconut flour in my pantry and decided it needed to be used!
Ingredients for Gluten-Free Coconut Madeleines
- coconut flour
- baking powder
- brown sugar
- unsalted butter
- coconut extract
- white chocolate chips
- coconut oil
- sweetened coconut flakes, toasted
How to Make These Delicious Gluten-Free Cookies
- Place the coconut flour, baking powder, and salt in a bowl and mix together to combine, and then set it 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 butter mixture bowl and mix in with a 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. 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, prepare your madeleine pan with butter.
- 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.
- Bake until the edges are brown, about 10-12 minutes. Remove the madeleines from the pan and cool on a rack.
This Gluten-Free Madeleine Batter is not a traditional batter
After I started this recipe I quickly realized what I thought I was making was not happening. Meaning it was not a traditional madeleine batter. The baking experiment continued anyway. I was already thinking I would be dumping these in the garbage and was pleasantly surprised at how they turned out.
What if I don’t have a Madeleine pan?
This recipe is for 12 large madeleines. You need to refrigerate the batter for 2 hours so plan ahead! 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.
How to Make the Melted White Chocolate
In a microwave-safe bowl, add the white chocolate chips and microwave at 30 seconds 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 a dairy-free chocolate for these yummy cookies!
You can 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 cooking. This will take about 4-5 minutes total. Store any leftover coconut in an airtight container.
More Coconut Recipes to Check Out:
- Air Fryer Toasted Coconut Lime Donuts
- Coconut Fig Crumble Bars
- Coconut Margarita Cupcakes
- Strawberry Coconut Lime Margaritas
- madeleine pan
- stand mixer or hand mixer with mixing bowl
- extra mixing bowl
- rubber or silicone spatula
- 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
- 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 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 1-2 days.
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
I’m so glad I kept going when trying this recipe out. That’s what life is all about and why I created this blog. My goal is to inspire others to try new things and not get frustrated if something doesn’t go exactly as planned. The kitchen can be so much fun and you never know when you might create something even better than planned!
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