Coconut Madelines: Fancy Gluten Free Cookies
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. I made half of them with chocolate chips (as requested by a seven-year-old) but the coconut version was by far the best.
Flavors and serving ideas
These cookies would be amazing with a lemon flavor too… with the lavender simple syrup any kind of citrus would work well if coconut isn’t your thing. These cookies are a bit cake-like, so they would work equally well for dunking in hot drinks, or heating up and serving with a scoop of gelato.
Lemon Upside-Down Cake
Ingredients
- 1/2 cup gluten-free flour (I used Pillsbury)
- 1/2 cup almond flour finely ground
- 1/8 tsp sea salt
- 1/2 tsp baking powder
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup simple syrup (regular simple syrup or maple syrup will also work)
- 1/4 cup goat cheese
- 4 tbsp full-fat Greek yogurt
- 1/2 stick butter (4 tablespoons)
- 1 tsp vanilla extract
- 1.5 tsp lemon extract
- 1 tsp. butter extract
- 1 tbsp. lemon zest
For the caramel
- 3/4 cup sugar
- 6 tbsp water
- 4 tbsp butter
- 1/8 tsp sea salt
For the orange topping
- 1 large Cara Cara orange
- 1 large lemon
Instructions
- Once that mixture is creamy, add in vanilla, lemon and butter extracts.
- Mix together all of the dry ingredients.
- Fold the dry mixture into the wet mixture gently and stir until just blended.
- Preheat your oven to 350 Fahrenheit. Follow the directions below, adding the caramel, lemons oranges to the pan before baking for 30 minutes, or until a toothpick comes out clean.
For the caramel
- Place the sugar and water in a small sauce pan and stir on medium heat for about ten minutes, or until it is a little thicker and coats a spoon. Take it off the heat and add the salt and butter, stirring to combine.
To combine it
- Lightly butter an 8-inch nonstick round pan, and pour the caramel into the pan. Layer the citrus slices how you want them to look. I chose a round pattern, alternating Cara Cara oranges and lemon slices.
- Pour the cake over the citrus slices. Bake at 350 for 30 minutes, or until a toothpick comes out clean.
- Wait for the pan to cool.
To plate the cake
- Invert the well-cooled plate over the cake pan, then flip it over to let it pop out onto the plate.
Madelines dusted with powdered sugar Coconut Madelines and chocolate chip Madelines on a baking rack Coconut Madelines on a baking rack
For another decadent cookie recipe, click here.
For a selection of baking racks and Madeline pans needed to make this recipe, visit my LTK.it shop here.
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