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toasted coconut madeleines

Coconut Madeleines

Gluten-Free Coconut Madeleines are dipped in white chocolate and toasted coconut. These mini treats are AMAZING with coffee or just by themselves!
Course Breakfast, Dessert
Cuisine American, French
Keyword coconut, coconut medeleines, gluten free, madeleines
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 2 hours
Total Time 2 hours 27 minutes
Servings 12 madeleines
Author EmilyFabulous


  • madeleine pan
  • stand mixer or hand mixer


  • 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 the coconut flour, baking powder, and salt in a bowl and mix together to combine and 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 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.
    coconut madeleine batter
  • 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 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 completely smooth on the bottom, so don't try to get them perfect in the pan.
    coconut madeleines in pan before baking
  • Bake until the edges are brown, about 10-12 minutes. Remove from the madeleines from the pan and cool on a rack.
    baked coconut madeleines
  • 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.
    toasted coconut madeleines


**Did you know you can toast coconut in the microwave?? Place sweetened coconut on a microwave-safe plate, 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 cooking. Be careful, it's hot!!! 
coconut toasted in microwave