Description Edit

Makes 3 dozen cakes

Ingredients Edit

Directions Edit

  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.
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