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Gluten Free Coconut Almond Madeleines
Prep time
Cook time
Total time
Gluten Free Coconut Almond Madeleines
Author: Jan Withington
Recipe type: Dessert
Serves: 18
Ingredients
- ⅔ cup King Arthur Gluten Free Flour
- ½ cup Baker's Sweetened Angel Coconut Flakes plus more for sprinkling - gluten free
- 1 teaspoon gluten free baking powder
- 1 teaspoon gluten free Almond Extract
- 1 teaspoon gluten free vanilla extract
- ½ cup sugar
- 2 large eggs at room temperature
- 6 tablespoons butter, melted and cooled plus 1 tablespoon for greasing
- pinch of salt
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350 degrees F.
- Spread coconut flakes on a small baking sheet and bake for about 8 minutes or until slightly brown. Remove from the oven and let it cool.
- Preheat the oven to 375 degrees F.
- In a mixing bowl, mix the flour, sugar, baking powder, coconut flakes, and salt. In another mixing bowl, mix the eggs, vanilla extract, almond extract and lemon zest; beat using a hand held electric mixer until slightly thickened about 5 minutes.
- Combine the 2 bowls using a rubber spatula. Then slowly drizzle the melted butter while mixing.
- Grease 2 madeleines pans with butter or you can also use a nonstick spray.
- Spoon batter unto the pan filling them to about ¾ full. Bake from 12 to 14 minutes or until they spring back when pressed.
- Transfer the madeleines on a parchment paper and let the cool. To serve, sprinkle some sugar and coconut flakes. Yum!
