Citrus Coconut Madeleines are one of our favorite treats: slightly sweet and flavored with lemon, orange and vanilla. In keeping with my recent post on why you should go grain-free, I’m sharing a tried-and-true, never-fail and cherished recipe: citrus coconut madeleines. I first fell in love with madeleines in a high school French class after reading Marcel Proust‘s Remembrance of Things Past.
These madeleines, like all madeleines, are best served with tea: take it with Earl Grey if you can tolerate caffeine or take it with my favorite – red tea. To make madeleines, you will, of course, need a madeleine pan. Alternatively, you can use any molded tin for a different shape.
- 6 Eggs from Pastured Hens
- ⅓ Cup Coconut Milk
- ½ Cup Wildflower Honey
- 2 Teaspoons Vanilla
- ½ Teaspoon Orange Extract (Orange Essential Oil in Sunflower Oil)
- ½ Teaspoon Lemon Extract (Lemon Essential Oil in Sunflower Oil)
- Zest of One Lemon
- ½ Teaspoon Aluminum-free Baking Powder
- ¼ Teaspoon Unrefined Sea Salt
- ¾ Cup Coconut Flour
- Coconut oil to prepare the pan
- Preheat oven to 365 ° F. Please note that I live at an elevation of 10,000 ft, to compensate for the difference in altitude, you may need to decrease the temperature to 350 ° F.
- Grease your madeleine pan with coconut oil.
- Mix eggs, coconut milk and honey together with vanilla and citrus extracts.
- In a separate bowl, mix together coconut flour, salt, baking powder and lemon zest.
- Mix the egg, coconut and honey mixture with the dried ingredients taking care not to over-mix as coconut flour can soak up a lot of liquid.
- Bake in the preheated oven for about 30 – 35 minutes or until a toothpick inserted into the center of the madeleines comes out clean.
- Allow them to cool, and serve with tea.