Recipe Coconut and sesame madeleines with choc drizzle : Easy, Special and Delicious

Recipe Coconut and sesame madeleines with choc drizzle : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Coconut and sesame madeleines with choc drizzle. This Recipe Coconut and sesame madeleines with choc drizzle : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Coconut and sesame madeleines with choc drizzle was necessary 10m, cook 20m and serving 16. Attention: allergies . Without having to wait long, let's just check the Recipe Coconut and sesame madeleines with choc drizzle

This twist on traditional madeleines uses coconut and sesame seeds, but, best of all, they're low fat and low cal.

10 Ingredients

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  2 tbsp plain spelt flour, plus extra, to dust
  
  
  


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  2 eggs
  
  
  


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  1 tsp vanilla extract
  
  
  


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  55g (1/4 cup) raw caster sugar
  
  
  


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  2 tbsp desiccated coconut
  
  
  


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  2 tbsp coconut flour
  
  
  


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  2 tsp black or white sesame seeds
  
  
  


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  1/2 tsp baking powder
  
  
  


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  60g butter, melted
  
  
  


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  70% dark chocolate, melted, to decorate
  
  
  


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  Select all ingredients
  
  
  

4 Method Steps

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  Step 1
  
  
  
  
  Preheat the oven to 180C/160C fan forced. Lightly grease a 12-hole madeleine pan. Dust with spelt flour and shake out excess.
  
  
  


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  Step 2
  
  
  
  
  Use electric beaters to beat the eggs, vanilla and sugar in a large bowl for 5 minutes or until pale and thick. Fold in the desiccated coconut, spelt and coconut flours, sesame seeds and baking powder. Fold in the melted butter until just combined.
  
  
  


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  Step 3
  
  
  
  
  Spoon tablespoonfuls of mixture into the prepared moulds. Bake for 8-10 minutes or until pale golden and just cooked through. Carefully turn onto a wire rack to cool. Repeat with the remaining mixture, greasing moulds and dusting with flour before filling.
  
  
  


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  Step 4
  
  
  
  
  Drizzle the madeleines with melted chocolate to serve.
  
  
  

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