Christmas Spiced Coconut Madeleines

2 Eggs, at room temperature

100 gm Good Graze Coconut Sugar, powdered

100 gm All-purpose Flour

1 tsp Baking Powder

40 gm Good Graze Desiccated Coconut

100 gm Good Graze Coconut Oil

1 tsp Vanilla Extract

1/4 tsp Cinnamon powder

1/4 tsp Nutmeg powder

1/4 tsp ground Cloves

Zest of 1 Lemon

Juice of 1 Lemon

1. Pre-heat oven to 190°C.
2. Beat together eggs and sugar, until pale, creamy and thick, about 5 minutes. Add in sifted flour, baking powder and desiccated coconut and fold in gently, trying not to burst the bubbles incorporated during whisking eggs.
3. Add coconut oil, vanilla extract, all the powdered spices, zest and juice of lemon and gently fold through. Refrigerate the batter by covering with cling film, about 30 minutes.
4. Grease the madeleine pan and sprinkle with powdered sugar or avoid if the pan is non-stick. Add in a tablespoon of the chilled batter to each mould and bake for 8 minutes or until golden in colour and cooked through. Remove the pan from the oven, let it cool completely and then de-mould the pan. Sprinkle powdered sugar over the madeleines or apply frosting of choice.