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!

Jump to:

• Why I Love This Recipe
• Ingredients for Gluten-Free Coconut Madeleines
• More Coconut Recipes to Check Out:
• 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
• 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.

Ingredients for Gluten-Free Coconut 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.

Baking Powder: baking powder helps the madeleines rise and become light and fluffy.

Kosher Salt: kosher salt has a mild flavor and is free of additives making it perfect for baking.

Eggs: eggs contribute to the structure and texture of the cookies, providing moisture and helping them rise during baking.

Sugar: Both granulated sugar and brown sugar are used in the recipe to add sweetness.

Unsalted Butter: Unsalted butter adds richness and flavor to the madeleines. If you use salted butter, skip the extra salt.

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.

White Chocolate Chips: White chocolate chips are optional, but recommended for additional richness and to get the toasted coconut to stick.

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.

More Coconut Recipes to Check Out:

• Banana Bread with Coconut Milk
• Lime and Coconut Cheesecake Parfaits
• Air Fryer Toasted Coconut Lime Donuts
• Coconut Fig Crumble Bars
• Coconut Margarita Cupcakes

How to Make These Delicious Gluten-Free Cookies

Place the coconut flour, baking powder, and salt in a bowl and mix 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 will be very thick and sticky.

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.

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.

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 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 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.

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.