Almond Madeleines with Coconut

Ingredients:

• 1/4 cup flour
• 5 tablespoons cornstarch
• 1/4 cup ground almonds
• 3 eggs at room temperature, separate the whites from the yolks
• 9 tablespoons of sugar
• 1/4 tsp almond extract
• 1 cup powdered sugar (for glaze)
• 2 tbsp. milk (for glaze)
• 0.5 cups lightly toasted coconut flakes (for coating)

Preparation:

1. Preheat oven to 200°C. Grease 2 madeleine cookie sheets and dust them with flour. Shake out any excess flour.
2. Sift together the flour and cornstarch, then fold in the ground almonds. Whisk the egg yolks with 3 tablespoons of sugar until thick and pale, and the mixture forms a ribbon when pulled from the whisk. Then fold in the almond extract. In a separate bowl, beat the egg whites until foamy, then gradually add the remaining 6 tablespoons of sugar and continue beating until medium peaks form on the whisks.
3. Whisk the egg whites into the yolk mixture, then fold in the flour. Pour the batter into the prepared cookie sheets, filling them almost to the top. Bake for about 8 minutes, until golden brown. Cool the cookies completely in the sheets, then remove them from the pans.
4. Make the glaze. Whisk together the powdered sugar and 1 tablespoon of milk, adding more milk if needed for a thinner glaze. Dip each cookie halfway in the glaze, then roll in coconut. Let the glaze set for an hour and store the cookies in an airtight container.
   
   Madeleine cookies can be stored tightly covered for 4 days.