Directions:
- 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 degrees 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.
- Makes 3 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 78.9 Kcal (330 kJ) | ||
| Calories from fat | 24.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.7g | 4% | |
|---|---|---|---|
| Cholesterol | 0.15mg | 0% | |
| Sodium | 6.32mg | 0% | |
| Potassium | 50.73mg | 1% | |
| Total Carbs | 12.67g | 4% | |
| Sugars | 8.7g | 35% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 1.76g | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 10.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 256.17 Kcal (1073 kJ) | ||
| Calories from fat | 78.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.76g | 4% | |
|---|---|---|---|
| Cholesterol | 0.5mg | 0% | |
| Sodium | 20.51mg | 0% | |
| Potassium | 164.73mg | 1% | |
| Total Carbs | 41.14g | 4% | |
| Sugars | 28.24g | 35% | |
| Dietary Fiber | 2.46g | 3% | |
| Protein | 5.7g | 4% | |
| Iron | 0.9mg | 2% | |
| Calcium | 35.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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