Coconut Madeleines

Coconut Madeleines Copyright 2005, Barefoot in Paris, All Rights Reserved See this recipe on air Thursday Jul. 05 at 12:00 PM ET/PT. Show: *Barefoot Contessa Dinner the pans, plus 1/4 pound (1 stick) unsalted butter, melted and cooled 3 extra-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 Confectioners' sugar, optionalPreheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans.
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 * [image: Coconut Madeleines] 1 1/2 tablespoons melted butter, to grease

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of butter and mix. Sift together the flour, 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 pan lined with parchment paper and allow to cool. Dust with confectioners' sugar, if desired.

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