Preparation:

Chop almonds in food processor until finely ground. Add coconut and sugar; process until coconut is finely minced. Add rice; pulse to blend. Add egg whites; pulse to blend.

Spoon mixture evenly into madeleine pans or miniature muffin tins coated with cooking spray, filling to top.

Bake at 350° F. 25 to 30 minutes or until lightly browned. Cool completely in pans on wire rack. Run a sharp knife around each madeleine shell, and gently remove from pan. Cover and refrigerate 2 hours or until serving time. Serve with raspberries and whipped topping.

Servings: 3 dozen
Source:
Submitted by: Recipe Group Member
Date:

• 
• 
• 
• 

•