Makes: 24 madeleines. PREP: 10 minutes. STAND: 15 minutes. BAKE: at 375° for 10 minutes.
Coat 24 indentations in madeleine pans with nonstick cooking spray.
Pulse coconut in a food processor until ground. In a large bowl, with an electric mixer, beat eggs and sugar until blended and slightly foamy, about 2 minutes. On low speed, beat in flour, ground coconut, baking powder and salt just until smooth. Add melted butter and extracts; stir just until combined. Let stand, covered, 15 minutes.
Heat oven to 375°F. Spoon a slightly rounded tablespoon of batter into each indentation.
Bake madeleines at 375°F for 10 minutes, rotating pans halfway, or until golden around edges and springy when pressed with your fingertips. Let cool in pans on wire rack for 5 minutes. Remove madeleines from pans to rack; let cool completely. Dust with confectioners sugar before gifting.