• Servings
  • Serving Size
    1 cake


  • 1 cup whole blanched almonds, lightly toasted
  • ¾ cup flaked coconut
  • 1 ½ cups sugar
  • 3 cups cooked rice, chilled
  • 3 egg whites
  • Vegetable cooking spray
  • Fresh raspberries
  • Frozen non-dairy whipped topping (optional)


  • Preheat oven to 350 degrees. Coat a muffin tin with cooking spray.
  • 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 pans, filling to top.
  • Bake for 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.

Recipe Notes

These almond rice madeleines may be baked and refrigerated up to 2 days before serving.

Nutrition Facts

  • Serving 1 cake
  • Calories 85
  • Total Fat 3g
  • Sodium 6mg
  • Carbohydrates 13g
  • Dietary Fiber 1g
  • Protein 1g