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

An indulgent, gluten-free lemon cake topped with caramel and beautiful lemon and orange slices.
Course Dessert
Keyword cake, citrus, dessert, gluten free
Prep Time 20 minutes
Cook Time 10 minutes
Servings 8 slices

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

  • Start by beating the eggs with a hand mixer and slowly pour in the simple syrup, beating until creamy. While still mixing add the goat cheese, yogurt and butter (softened).
  • 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.

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.

This post contains affiliate links, which means I get a small commission if you purchase anything linked here.

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Shop my LTK shop @Modern_Hippie_Kitchen for these fun fall baking essentials!

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SIGN UP TO RECEIVE THE EXCLUSIVE SHOPPING DEALS ON MY LTK.IT, MORE RECIPES, AND COOKING TIPS, TRICKS AND HOW-TO'S!

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