Place butter in skillet and simmer until brown. Then the moisture evaporated butter remains. I don't know if it's just me, but when I burned the butter, the residue came out. Place a napkin on a sieve and filter as much as possible.

Add flour and baking powder coconut powder to the boiled butter. I used the long coconut well ground in a grinder to give it a chewable taste. If you don't have coconut powder, grind it and put it in.

Mix the powder well, then add sugar and mix. Coconut itself has a bit of sweetness, so if you don't like sweet things, you can reduce the amount of sugar.

Add starch syrup or honey to make moist madeleine. You put in a little bit of starch syrup to moisturize the muffin or pound. I didn't have honey, so I added starch syrup.

Add beaten eggs little by little and mix well. If you mix the thick dough with eggs, it becomes a bit thick.

Now add a little bit of lemon juice to add some sourness. I put in 2TS, but it didn't taste sour at all. If you don't like the sour taste, you can skip it.

Grease the madeleine a little and pan about 80% of the mold using a piping bag. Madeleine rises up, so please be careful not to pan it too much. Now bake at 168-175'c for 12-15 minutes.

You have to oil the madele frame well so that the Madeleine's unique clam comb pattern can be baked well. Maybe because I ground raw coconut, the coconut scent is strong. I think it would be good to add a little bit of coconut milk because it has a rich taste. I'll have to get that coconut milk. Soft madeleine flesh. If you press it, it comes back out like a sponge. It's madeleine that goes in one and two in a soft taste.