A Beautiful Mess: Coconut Flour Madeleines

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These coconut flour madeleines started out as a test and ended up being so good I decided to share my experiment. Dipped in white chocolate and toasted coconut, these mini treats are AMAZING with coffee or just by themselves! Oh, and they are gluten-free.

Two things were going on when I tried this out:

1. I was craving madeleines because I saw a photo of one on instagram and remembered I had a madeleine pan somewhere.

2. I've been challenging myself to clean out my pantry before buying more stuff. We all have those random things that just sit there and never get used, I'm trying to use mine up!

As I was getting my ingredients together to make some classic madeleines, I stumbled upon the coconut flour in my pantry. I have no idea why we had this or what it was for but I decided I needed to use it.

I don't want to go on and on before sharing the recipe because that's why you are here, but I will say after I started this recipe I quickly realized what I thought I was making was not happening...meaning a traditional madeleine batter. I continued on anyway, thinking I would be dumping these in the garbage and was pleasantly surprised at how they turned out. More on that after the recipe!

This recipe is for 12 large madeleines. You need to refrigerate the batter for 2 hours so plan ahead!

Here is a pan on Amazon just like the one I used if you don't have one.

Ingredients

1 cup coconut flour

½ teaspoon baking powder

A pinch of salt

3 large eggs, room temperature

½ cup sugar

1 tablespoon brown sugar

1 stick unsalted butter, melted, plus a little more for pans

1 tablespoon honey

½ teaspoon coconut extract

1/4 cup white chocolate chips

1 tablespoon coconut or vegetable oil

Sweetened coconut flakes, toasted (you can do this in the microwave!!**)

1. Place coconut flour, baking powder, and salt in a bowl and mix together to combine. Set aside.

2. Add eggs and both sugars to mixer and whisk on high speed until pale and fluffy, about 10 minutes.

egg and sugar mixture after whisking for 10 min

3. Sift ½ the flour mixture into 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.

4. Cover and place in refrigerator for 2 hours.

coconut madeleine batter

5. Preheat oven to 350. Remove batter from fridge and let sit on counter for about 10 minutes.

6. While waiting, generously butter madeleine pan.

7. 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 perfect on bottom, so don't try to get them perfect in the pan.

8. Bake until the edges are brown, about 10-12 minutes.

9. Remove from pan and cool on a rack.

coconut madeleine batter in pan before baking

coconut madeleine batter in pan after baking

coconut madeleines dipped in white chocolate and toasted coconut

10. While cookies are cooling, melt chocolate in 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.

11. After dipping, place on wax paper and immediately sprinkle with toasted coconut.

12. Allow chocolate to fully set and then enjoy! Store in airtight container in the fridge for 1-2 days. As I said, these were soooooo good the day after with my morning coffee.

Here is what I learned after the fact about coconut flour...guess I should have used google BEFORE I made these, but I still thought they were yummy and would make them again just as I did here.

Coconut flour is a low-carb, gluten-free baking alternative to wheat flour and is a good source of protein and fiber. Coconut flour cannot be substituted on a 1 to 1 ratio for all-purpose flour, but you can substitute ¼ cup coconut flour for every 1 cup all-purpose flour. In addition, every ¼ cup coconut flour usually requires one egg for both moisture and structure. Whoops! Oh well....

I think it's fun to experiment in the kitchen and try new things. My hope is that someone will read this and be inspired to either makes these, or try something new themselves. How else do we get new things in this world??? And guess what? If it doesn't work, it doesn't matter but you may just end up with something pretty great. 😁 Happy Baking!

Coconut toasted in microwave

**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 microwave for 20-30 second intervals, stirring after each time to even out cooking.

If you are interested in more Gluten-Free ideas, check out Annie's site https://onebiteglutenfree.com for recipes, education and more!!