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+ servings
baked coconut madeleines with shite chocolate and toasted coconut

Coconut Madeleines

Course: Breakfast, Dessert
Cuisine: American, French
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time: 2 hours
Total Time: 2 hours 27 minutes
Servings: 12 madeleines
Calories: 131kcal
Author: Emily
Gluten-Free Coconut Madeleines are dipped in white chocolate and toasted coconut. These mini treats are AMAZING with coffee or just by themselves!
Print Recipe

Equipment

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 facts without white chocolate coating

Nutrition

Serving: 1serving | Calories: 131kcal | Carbohydrates: 11.4g | Protein: 1.8g | Fat: 9.1g | Saturated Fat: 5.4g | Cholesterol: 67mg | Sodium: 73mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 10.7g | Calcium: 19mg