Coconut Madeleines

From a recipe by the Barefoot Contessa

These look absolutely adorable and are very easy to make. They're delicious and are a perfect morning treat. Proust just loved his madeleines and he especially liked to dunk them in to his lime-blossom tea!

1-2 tablespoons melted butter

1/4 lb unsalted butter, melted and cooled

3 large eggs, at room temperature

2/3 cup sugar

1 teaspoon pure vanilla extract

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, or 1-2 teaspoons of lemon zest

1. Preheat the oven to 375 degrees F, and carefully butter and flour the madeleine pans.
2. Beat the eggs, sugar, and vanilla on medium speed for 2-3 minutes in an electric mixer fitted with the paddle attachment, until the mixture is light yellow and fluffy. Add the melted butter and mix again.
3. Sift together the dry ingredients (flour, cornstarch, baking powder, and salt), and stir gently into the batter, then stir in the coconut or the lime zest.
4. Pour the batter into the madeleine pans (you will need two for this recipe), almost filling each shell. Bake them for 8 to 12 minutes, until they have risen and are light brown. Be careful not to overcook them as they can burn on the underside. Carefully nudge the madeleines out of the pans and allow them to cool on a baking rack. 

Yield: 24 madeleines
Watch Chef Philippe making madeleines! My mouth is watering!