BROWN BUTTER COCONUT FINANCIERS
These tender and very buttery financiers have a deep coconut flavor and a slightly chewy, almost macaroon-like texture from the addition of shredded, unsweetened coconut. When making the brown butter, be sure to let it get dark golden in color for the nuttiest flavor; you want it just shy of burnt. This is the ideal way to use up all those egg whites in your freezer.
Provided by Melissa Clark
Categories dessert
Time 45m
Yield 30 small cakes
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Grease 30 mini muffin tins.
- Melt butter in a large skillet over medium heat until the milk solids fall to bottom of pan and become a rich brown, about 5 minutes. Strain brown butter through a mesh sieve into bowl. Stir in coconut oil and reserve.
- In a food processor, process unsweetened coconut until very fine. Transfer to a bowl. Sift in sugar, flour and salt. Using a spatula, fold in egg whites (no need to beat them first) and rum until batter is moistened. Slowly mix in brown butter mixture until well combined.
- Spoon batter into tins and sprinkle tops with shredded sweetened coconut, separating any clumps with your fingers. Bake, rotating pans several times, until edges are dark brown and tops are golden, 20 to 24 minutes. Cool on rack for 5 minutes and pop out financiers onto rack.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 7 grams, Sodium 36 milligrams, Sugar 10 grams, TransFat 0 grams
TOASTED ALMOND-COCONUT FINANCIERS
These simple, French-style cookie-cakes are usually baked in special rectangular molds to resemble little bars of gold. In her book "Paris Sweets" (Clarkson Potter, 2012), Dorie Greenspan makes the process easier by baking them in mini-muffin tins, and the method works beautifully. They bake up soft and chewy, into perfect two-bite-size treats. This recipe uses toasted almond flour, which deepens the flavor. A dip in melted bittersweet chocolate gives the financiers a polished look and balances out their sweetness. This recipe makes 12, but easily doubles for a crowd.
Provided by Samantha Seneviratne
Categories snack, cakes, cookies and bars, finger foods, dessert
Time 40m
Yield 12 financiers
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Grease a 12-cup mini-muffin tin.
- On a rimmed baking sheet, spread out the coconut and almond flour, side by side. Toast until both are lightly browned, 8 to 10 minutes, stirring halfway through and keeping a close watch at the end. Transfer to a large bowl and let cool slightly.
- Use your fingertips to grind the coconut with the almond flour to break it down into small pieces. Add the sugar, flour and salt, and whisk to combine.
- Whisk in the egg whites and almond extract, then the melted butter.
- Divide the batter evenly among the greased cups. (A small cookie scoop makes easy work of this task.) Tap the pan on the countertop to smooth the tops.
- Bake until the cakes spring back when pressed gently in the center, 18 to 20 minutes. Pop them out of the tin, using a small offset spatula or knife to loosen the edges if needed, and let them cool completely on a wire rack.
- Melt the chocolate and oil together in a small bowl in short, 10-second bursts in the microwave, stirring between each. (Alternatively, melt the chocolate and oil over a double boiler on the stove.)
- Dip half of each financier in the chocolate and set on a rack until set, at least 30 minutes.
BROWN-BUTTER COCONUT CASHEW BLONDIES
The dark, nutty butter gives these squares a deeper, richer flavor. Martha made this recipe on Martha Bakes episode 609.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 1 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment paper. Butter and flour parchment paper.
- Cook butter in a saucepan over medium heat until it turns golden-brown; remove from heat, transfer to a large bowl and let cool. Add sugars and stir until combined. Add eggs and vanilla; beat to combine. Add flour, baking powder, salt, cashews, and coconut. Mix until thoroughly combined, and transfer to prepared pan.
- Bake until a cake tester inserted in the center just comes out clean, 35 to 40 minutes (do not over bake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares.
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BROWN BUTTER COCONUT FINANCIERS - CTV
From more.ctv.ca
Cuisine FrenchServings 15
- In a small saucepan, cook the butter over medium heat stirring frequently until dark and golden but not burnt.
- Meanwhile, combine the sugar, brown sugar, almond flour, all-purpose flour, baking powder, salt, and lemon zest in a medium bowl. Once butter is browned, add it all at once to the dry mixture and quickly beat to incorporate. Set the batter aside for about five minutes to allow it to cool slightly then mix in the vanilla and egg whites. Cover the bowl with plastic wrap and pop it in the fridge to chill for at least one hour or up to 24 hours.
- When ready to bake, preheat the oven to 375F and lightly grease a muffin tin or financier pan with cooking spray. Sprinkle each lightly with a little more almond flour and shake to coat. Divide the batter into the prepared pan and bake for 18–22 minutes for a muffin tin or 20–25 minutes for a silicone financier mold or until golden and springy.
- Let the financiers to sit in the pan for about five minutes, then turn them out and allow them cool on a wire rack before serving.
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