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1
In a bowl, whisk together flour, baking powder, salt, and coconut. Set aside.
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2
With an electric mixer, beat together honey and sugar to ensure that there are no lumps when combined. Add eggs, one at a time, and beat for a couple of minutes, scraping the bottom and sides of the bowl as necessary, until mixture thickens slightly and begins to turn pale yellow in color. Mix in vanilla extract, lime zest, lime juice, and coconut extract.
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3
Gently fold in, by hand, half of the flour mixture into the wet ingredients. Add the remaining half of the flour mixture and repeat, careful not to over-mix.
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4
Separate batter into two bowls. Add half the melted butter into one of the bowls of batter and use a rubber spatula to fold the butter into the batter until batter is glossy and homogenous. Transfer this batter into the bowl with the other batter and mix gently. Add remaining butter and fold it in until it is well incorporated and the batter is glossy and smooth.
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5
Cover with plastic wrap, directly onto the surface, and refrigerate for at least 1 hour.
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6
Preheat oven to 375u00b0F. Brush a madeleine pan lightly with melted butter and then dust lightly with flour. Tap out any excess flour.
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7
Fill each shell with about 2 tablespoons of batter. The batter is quite thick so you can use a piping bag to pipe the batter into the shell, or simply transfer batter with a spoon. Use a lightly buttered finger to gently press the batter into the shell. The batter will rise and fill the shell, so you don't need to press all the way to the edges.
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8
Bake for 10-12 minutes or until golden brown and madeleines spring back when touched. Remove from the oven and immediately flip the madeleines onto a tea towel or cooling rack to cool completely.
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9
Sprinkle icing (powdered, confectionery) sugar and the zest of a lime over each madeleine to serve. Best served the same day they are made, however, they can be stored in an airtight container for up to 2 days.
