Coconut Madeleines

[Guest guest]

Coconut Madeleines

From Veggie Life, Winter 1999-2000

 

Madeleines are a rich dough which is pressed into narrow shell-shaped

molds. Editor's note: This dough is so tender that a half cup of

white [rice] flour can be added for easier handling.

 

1 cup safflower oil

3/4 cup maple syrup

1/2 teaspoon vanilla extract

1/2 teaspoons almond extract

2 cups brown rice flour

2 cups unsweetened coconut

2 cups rolled oats (gf)

1 cup chocolate chips

 

1. Preheat oven to 350�.

 

2. In a large bowl, combine oil, maple syrup, and extracts. Whisk

until smooth and thick. Using a wooden spoon or your hands, mix in

flour, coconut, and oats until dough is consistent and can be formed

and molded.

 

3. Press rounded tablespoonfuls tightly into molds and bake for 14 to

16 minutes, until golden brown. Cool completely in the madeleine

molds. Repeat with remaining dough.

 

4. In a double boiler, melt chocolate chips over hot water.

 

5. Remove cookies from the madeleine molds and dip squared end of each

cookie into chocolate. Place on a baking sheet and refrigerate until

chocolate hardens.

 

Makes about 4 dozen cookies.

PER COOKIE: 172 CAL (63% from fat). 2g PROT, 12g FAT, 16g CARS, 5mg

SOD, Omg CHOL, 2g FIBER.

 

VARIATION: Coconut Snowballs

Roll rounded tablespoons of dough into balls, roll balls in

unsweetened coconut flakes, and bake as directed.