I was experimenting with my madeleine recipe and made coconut madeleines. Yes, these have been perfected! I started experimenting further and made a low-carb version that takes the coconut flavor to a new level!
This recipe makes 24 light and delicious madeleine cookies.
2 tablespoons melted butter to grease the pans
3 large eggs
2/3 cup sugar substitute (I love liquid stevia)
1 1/2 teaspoons coconut extract
1/2 teaspoon lemon zest, grated
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup coconut flour, put this through the food processor to get it as fine as possible
1/2 cup shredded coconut
10 tablespoons unsalted butter, melted and cooled
Preheat oven to 375°F Generously butter and flour the madeleine pans with some extra coconut flour.
Beat together the eggs and sugar in a large bowl with a handheld mixer. Once incorporated, add in the coconut extract, lemon zest, baking powder and salt.
Slowly add in the flour and then the coconut, once incorporated add the melted butter slowly. Add a quarter of the butter, beat the mixture and continue to add another quarter of the mixture, continue this until fully incorporated.
Spoon the batter into the pan leaving a little room from the top for the batter to rise.
Bake for 16-20 minutes or until the center has puffed up and the madeleine are a beautiful golden brown. Allow the cookies to cool in the pans and remove gently.
Store in a air-tight container but they won’t last long.
To make them extra special, melt 16 ounces of chocolate in the microwave and dip the cookies in them.