Whisk the eggs with the sugar until pale and fluffy. Add the cooled melted butter, and whisk until combined Sift the flour with the baking powder and slowly whisk this into the sugar, egg, butter mixture along with the Coconut Extract Finally add the dessicated coconut and lemon rind
Cover the bowl with cling film and leave to rest for an hour Butter and flour the madeleine tin and preheat oven to 170DegC 6. Whisk the mixture again and then spoon into prepared tin .
Bake for about 10 mins until risen and golden. Turn out onto cooling tray as soon as out of oven and dust with icing sugar
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