Chocolate-Dipped Orange Madeleines

Prepare the Batter

1. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
2. In a large bowl, whisk the eggs and granulated sugar together until light and fluffy. This can take about 3-5 minutes with an electric mixer.
3. Stir in the orange zest and vanilla extract into the egg mixture.
4. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
5. Gradually add the melted and cooled butter, folding until incorporated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight. This chilling step is crucial for the madeleines to develop their signature 'hump'.

Bake the Madeleines

1. Preheat your oven to 375°F (190°C). Generously butter and flour a madeleine pan.
2. Spoon about 1 tablespoon of batter into each madeleine cavity. Do not overfill.
3. Bake for 10-12 minutes, or until the edges are golden brown and the centers spring back when lightly touched.
4. Remove the madeleines from the oven and immediately invert them onto a wire rack to cool completely.

Dip in Chocolate

1. Once the madeleines are completely cool, prepare the chocolate coating. Melt the dark chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler method), or in a microwave in 30-second intervals, stirring until smooth. Stir in the coconut oil, if using.
2. Dip one end of each madeleine into the melted chocolate, allowing any excess to drip off.
3. Place the chocolate-dipped madeleines on parchment paper or a silicone mat and let the chocolate set at room temperature or in the refrigerator for about 10-15 minutes.