Chocolate Madeleines

Chocolate Madeleines

Servings12 Madeleines
Prep Time20 minutes
Bake Time15 minutes


  • 95 grams Arrowhead Mills Organic All-Purpose Flour
  • 115 grams butter melted
  • 2 large eggs room temperature
  • 100 grams granulated sugar
  • 30 mililiters coconut milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 100 grams dark chocolate
  • 1 teaspoon unsalted butter


  • Whip the eggs and sugar until light and airy. Beat in vanilla, and coconut milk. Sift in dry ingredients and combine until a few flour streaks remain. Fold in cooled melted butter and refrigerate batter overnight.⁠
  • Preheat oven to 350°F. Lightly dust each mold with a well combined mixture of 1 teaspoon flour + 1 teaspoon cocoa powder and tap out excess. Place the pans in the refrigerator for 15 minutes or until oven comes up to temp. Fill pans with a tablespoon of batter per mold. Bake for 10-12 minutes.⁠
  • Remove from oven and allow to cool on wire rack for 5 minutes before removing from pan. Melt chocolate with 1 teaspoon of butter in 10 second increments. Dip each madeleine into the chocolate and add sprinkles! ⁠


Add sprinkles for decoration.
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