Preheat the oven to 350°F (175°C) and grease your madeleine pan with a bit of butter. You can also lightly dust it with flour if you like.

In a large mixing bowl, beat the eggs and sugar together until the mixture is light and fluffy. This might take about 3-4 minutes with an electric whisk.

Melt the butter in a microwave or on the stove and let it cool for a bit. Once cooled, mix it into the egg and sugar mixture, along with the vanilla extract.

In a separate bowl, sift the flour, baking powder, and salt. Slowly fold the dry ingredients into the wet mixture until everything is combined. Be gentle to avoid losing the air in the batter.

Spoon the batter into the madeleine pan, filling each mold about halfway. You don’t need to overfill as they’ll puff up nicely.

Bake for 10-12 minutes, or until the edges of the madeleines are golden brown and they spring back when gently pressed.

While the madeleines are baking, heat the jam in a small saucepan until it becomes slightly runny.

When the madeleines are out of the oven and slightly cooled, glaze each one with the warm jam. Then, place a half cherry on top of each madeleine and sprinkle a little shredded coconut over them.

Let them set for a few minutes before serving.