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1
Whisk together the eggs and sugar until pale yellow. Mix the honey, milk, and melted butter and add to the eggs, mixing to combine.
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2
In a mixing bowl, combine the flour, baking powder, and lime zest. Gently mix into your wet ingredients above in 2 or 3 batches, stirring just to combine. Rest the batter in the fridge for at least 2 hours and up to overnight.
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3
Preheat the oven to 375F. Butter a standard 12 shell madeleine pan. Put a heaping spoonful of your rested batter into each madeleine shell (you will have leftover batter after the first batch which will almost but for me not quite fill the pan again for a second batch). Bake for 5 minutes, then turn the oven off for one minute, leaving the madeleines inside with the door closed. Then turn the oven back on to 325F and bake an additional 5 minutes. Transfer the cakes to a wire cooling rack and prepare the madeleine pan for a second batch, cooked just as above.
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4
While baking, prepare your glaze: combine the confectioner's sugar, milk, coconut extract, lime zest and juice in a small bowl, whisking to break up any sugar lumps.
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5
Using a pastry brush, spread the glaze over the still warm (but cool enough to handle) madeleines. I brush the tops then gently lift off the rack to brush the bottom side as well, but for a less sweet treat you can glaze a single side only. Let rest a few minutes for the cakes to absorb some of the glaze. You can enjoy right away, or keep in an airtight container for up to 5 days.
