Coconut Madeleines

Coconut Madeleines

Ingredients:

1 1/2 tablespoons melted butter, to grease the pans

3 extra-large eggs, at room temperature

2/3 cup sugar

1 teaspoon pure vanilla extract

1/2 cup (1 stick) unsalted butter, melted and cooled

1 cup all-purpose flour

1/4 cup cornstarch

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

1/3 cup sweetened shredded coconut

Confectioners sugar (optional)

Directions:

Preheat the oven to 375 degrees.  Thoroughly grease and flour the madeleine pans.

In the bowl of an electric stand mixer fitted with a paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes or until light yellow and fluffy.  Add the butter and mix.  Sift together the flour and cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula.  Stir in the coconut.

With a soup spoon, drop the batter into the pans, filling each shell almost full.  Bake the madeleines for 10 to 12  minutes, until they spring back when pressed.  Tap the madeleines out onto a baking sheet line with parchment paper and allow to cool.  Dust with confectioners sugar, if desired.