Coconut Madeleine Cookies

Ingredients:

• 1.5 tbsp melted butter for greasing the pans + 110 g unsalted butter, melted and cooled
• 3 large eggs, room temperature
• 2/3 cup sugar
• 1 tsp vanilla extract
• 1 cup flour
• 1/4 cup cornstarch
• 0.5 tsp baking powder
• 1/4 teaspoon coarse salt
• 1/3 cup sweet coconut flakes
• Powdered sugar (optional)

Preparation:

1. Preheat oven to 190°C. Grease and flour madeleine cookie sheets thoroughly.
2. In the bowl of a 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 110g of butter and beat until combined. Sift together the flour, cornstarch, baking powder, and salt, and fold into the batter with a silicone spatula. Fold in the coconut.
3. Using a large spoon, fill the cookie cutters almost to the top with batter. Bake the cookies for 10-12 minutes until they spring back when pressed. Turn them out onto a parchment-lined baking sheet and let cool. Dust with powdered sugar, if desired.