Pam® Cooking Spray
1 cup whole blanched almonds, lightly toasted
1½ cups sugar
¾ cup flaked coconut
3 cups cooked rice, chilled
3 egg whites
Fresh raspberries
Cool Whip® whipped topping
Powdered sugar
Coat madeleine pans or miniature muffin cups with cooking spray. Place almonds in food processor fitted with knife blade; process until finely ground. Add sugar and coconut to processor, process until coconut is finely minced. Add rice; pulse to blend. Add egg whites; pulse to blend. Spoon mixture evenly into the muffin cups.
Bake at 350° for 25 to 30 minutes or until lightly browned. Cool completely in pans on wire rack. Cover and refrigerate 2 hours or until serving time. Run a sharp knife around each madeleine shell and gently remove from pan. Invert onto serve plats; serve with raspberries and whipped topping, if desired. Sprinkle with powdered sugar, if desired.
Make about 3 dozen madeleines
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