Coconut Madeleine cookies

Ingredients

4 eggs

200 grams (1 cup) sugar

1 and 1/2 tsp vanilla

225 grams (1 and ½ cups + 1 T) pre-sifted flour

170 grams (3/4 cup) melted and cooled butter

50 grams (1/2 cup) of coconut finely shredded

Procedure

1. Place eggs and sugar in a large bowl, then using either a whisk or electric mixer, beat until thick and smooth. Add vanilla. Fold in the flour and finally the butter. Make sure that the butter is cooled to room temp.
2. Preheat oven to 375 degrees F or 190 degrees C
3. Refrigerate the batter for 30 minutes.
4. Spoon the batter into the Madeleine pans filling each about ¾ full. Bake about 10-12 minutes until golden brown.