Guest guest Posted February 15, 2002 Report Share Posted February 15, 2002 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 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 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. Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ Send and receive Hotmail on your mobile device: http://mobile.msn.com Quote Link to comment Share on other sites More sharing options...
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