Ingredients

How to make it

  • Chop almonds in food processor until finely ground.
  • Add coconut and sugar; process until coconut is finely minced.
  • Add rice; pulse to blend.
  • Add egg whites; pulse to blend.
  • Spoon mixture evenly into madeleine pans or miniature muffin tins coated with cooking spray, filling to top.
  • Bake at 350 degrees F. 25 to 30 minutes or until lightly browned.
  • Cool completely in pans on wire rack.
  • Run a sharp knife around each madeleine shell, and gently remove from pan.
  • Cover and refrigerate 2 hours or until serving time.
  • Serve with raspberries and whipped topping.
  • Makes 3 dozen.

Reviews & Comments 4

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    " It was excellent "
    elgab89 ate it and said...
    I love madeleines and the coconut is such a neat idea!
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    " It was excellent "
    peetabear ate it and said...
    thank you for a recipe for us gluten free people!!!! this looks good an I will try it very soon...you have my 5
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    " It was excellent "
    anatunez ate it and said...
    Heeeey! This sounds great! I'll make them for a friend here in Tunisia who is gluten intolerant! she'll love them! THANK YOU!!
    Was this review helpful? Yes Flag
  • momoften 5 years ago
    I will pass this on to a friend who does gluten-free for a son. I have one who is anaphylactic with nuts and peanuts, so I don't do many things with nuts.
    Was this review helpful? Yes Flag

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