Almond Rice Madeleines

Description
Makes 3 dozen cakes

Ingredients

 * 1 cup whole blanched almonds, lightly toasted
 * ¾ cup flaked coconut
 * 1½ cups sugar
 * 3 cups cooked rice, chilled
 * 3 egg whites
 * vegetable cooking spray
 * fresh raspberries
 * frozen non-dairy whipped topping (optional)

Directions

 * 1) Chop almonds in food processor until finely ground.
 * 2) Add coconut and sugar; process until coconut is finely minced.
 * 3) Add rice; pulse to blend.
 * 4) Add egg whites; pulse to blend.
 * 5) Spoon mixture evenly into madeleine pans or miniature muffin tins coated with cooking spray, filling to top.
 * 6) Bake at 350 °F for 25 to 30 minutes or until lightly browned. Cool completely in pans on wire rack.
 * 7) Run a sharp knife around each madeleine shell, and gently remove from pan.
 * 8) Cover and refrigerate 2 hours or until serving time. Serve with raspberries and whipped topping.