Coconut Financiers

As egg whites were accumulating in my fridge, I decided to make my favorite “egg-white-saving” recipe: financiers. They are an all-time favorite here at SWEETTABLESCAPES and the go-to recipe for egg white surplus. So imagine our surprise and joy when we opened the weekly “Dining” section of the New-York Times one day this past summer: Coconut Financiers!!! Perfect timing and perfect variation on the traditional almond-based recipe. The coconut flakes gave it a new welcome twist and we have now added the recipe to our repertoire.

You’ll need:

  • 16 tablespoons/226 grams butter (2 sticks), more for greasing muffin tins
  • 1 tablespoon/15 milliliters coconut oil
  • 3/4 cup plus 2 tablespoons/80 grams unsweetened shredded coconut
  • 2 2/3 cups/300 grams confectioners’ sugar
  • 3/4 cup/100 grams all-purpose flour
  • 1/4 teaspoon/1 1/2 grams fine sea salt
  • 1 cup egg whites (about 6 to 8 large egg whites)
  • 1 tablespoon/15 milliliters dark rum
  • Sweetened shredded coconut, for topping


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.    IMG_7094IMG_7102        IMG_7095
In a food processor, process unsweetened coconut until very fine. IMG_7096IMG_7097Transfer to a bowl. Sift in sugar, flour and salt. IMG_7098Using a spatula, fold in egg whites (no need to beat them first) and rum until batter is moistened. IMG_7103IMG_7104Slowly mix in brown butter mixture until well combined.IMG_7105
Spoon batter into tins and sprinkle tops with shredded sweetened coconut, separating any clumps with your fingers. IMG_7106Bake, 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.IMG_7107
30 small cakes

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