Fused with the gingery zest that comes through with every bite, the coconut ginger madeleines have the most astonishingly well-balanced flavor profile.
1/3 cup / ( 60 gms)Raw sugarYou can use regular white sugar or coconut sugar.
1 1/4tspBaking powder
1/4tspSalt
1/3cup /( 60 ml )Coconut oilYou can also use cooled, melted butter.
1/2cup ( 100ml )Almond milkYou can use any milk of your choice.
1.5tspVanilla extract
Glaze ( Optional)
1/3cupIcing sugar
1tbspAlmond milk
Topping ( Optional)
Shredded coconut, shredded
Instructions
Whisk both the flours, desiccated coconut, raw sugar, ginger powder, salt, and baking powder in a bowl.
In another bowl, whisk together the coconut oil, almond milk, and vanilla extract.
Now gently fold in the flour mixture. Please don't over mix.
Cover the batter and refrigerate for a minimum of 2 hours or for up to 2 days.
When you're ready to bake, preheat your oven to 200C. Grease and flour the madeleine molds. If you have a silicone pan, no prep is needed.
Spoon the batter into the molds, about three-quarters of the way. There is no need to level the batter. Bake for 10-12 minutes or until they are golden and tops are springy to touch.
Turn them out on a cooling rack. Cool completely.
Glaze
Mix the icing sugar and almond milk to form a smooth, thick glaze.
Dip one end of the madeleine into the glaze and top with toasted coconut. Set aside for 5 minutes for the glaze to set. And enjoy!