Yesterday I was craving coconut macaroons, but I really wanted to try out my new Madeline pan. So, these coconut madelines were born. These are good enough to have with your morning coffee for a luxurious treat and fancy enough to make for company. I used a combo of gluten-free flour and almond flour and made them a bit cakey. The combo of coconut cream, mascarpone cheese and butter make them extra moist, and the addition of lavender simple syrup takes the flavor up a notch (you can’t taste the lavender, it just gives it a little extra something). These were devoured by the kids and adults alike. Click here for an affiliate link to my Madeline pan: https://shopstyle.it/l/bwd2D. Recipe below:

Makes 24:
1/2 c. gluten-free flour (I love the one Pillsbury makes)
1/2 cup almond flour (a fine one would work best)
1/8 tsp. sea salt
1/2 tsp. baking powder
1/2 cup granulated sugar
Stir all of the above together until thoroughly mixed in a large bowl.

In another bowl:
2 large eggs. Start beating them with a hand mixer and slowly pour 1/4 c, lavender simple syrup (regular simple syrup will do, and if you don’t have that maple syrup will also work) into the mixture, beating until creamy. While still mixing, add:
1/4 c. Mascarpone cheese
4 tablespoons coconut cream (from a can of full-fat coconut milk that’s been refrigerated)
1/2 stick melted butter

Once that mixture is creamy, add in:
1 tsp. vanilla extract
1.5 tsp. coconut extract
1 tsp butter extract

Stir with a spoon until just blended.

Fold the dry mixture into the wet mixture gently and stir until just blended. Add one cup of unsweetened coconut flakes (I used bobs red mill). Again, stir until just blended. I split this recipe in half and added about 1/2 c. chocolate chips to one half.

Preheat your oven to 375 Fahrenheit and brush melted butter over the cups in your pan. Scoop one small melon baller’s worth (about a heaping tablespoon) of dough into each cup and bake for ten minutes. Allow to cool on a baking rack before dusting with powdered sugar. Enjoy!